Fettuccine in Lemon Cream Sauce

Preparation:

1. Prepare pasta as directed. Drain and keep warm.
2. Meanwhile, melt margarine in large skillet over low heat.
3. Add ham and asparagus. Cook and stir for 3-4 minutes, or until well heated.
4. Stir in cream, lemon juice and lemon peel. Mixture may look curdled.
5. Cook over low heat for 3 minutes, or until it thickens slightly and is smooth, stirring frequently.
6. Immediately stir in cooked fettuccine.
7. Toss to coat with sauce.
8. Garnish with additional lemon peel.

Ingredients:

8 oz. Turri's Fettuccine
6 oz. Cooked Ham, in 2 x 1/2" strips
(1 1/2 cups ham)
2 Tbsp. Margarine
9 oz. Package Frozen Asparagus Cuts
3/4 Cup Whipping Cream, Half & Half, or Evaporate milk
1 Tbsp. Lemon Juice
1 Tsp. Grated Lemon Peel