{Spring} Sunday Supper: Ham, Asparagus, and Pasta Skillet, Lemon Curd Pie

I hope you all had a lovely Easter weekend.

I apologize for The Sunday Supper series being put on hold during this busy family time.

Here I am, though, with a late {but timely} post that gives you a great reason to use up leftover ham.

Easter brunch just isn't right if we don't have ham...and I always have plenty left in the refrigerator!

This lovely recipe was gobbled up by even my prudent non-asparagus lovers.

It is creamy and filling. Ham gives it just the right touch.

And for dessert {because Sunday's should be the day you splurge} a dreamy Lemon Curd Pie.

It is light, the perfect balance of sweet and sour, and a perfect end to the day.

>>>>>>>>>>Ham, Asparagus, and Pasta Skillet<<<<<<<<<<

{serves 8}

8 oz. bow tie pasta, cooked

1 pound cooked ham, chopped into small cubes

1 pound thin asparagus, trimmed and cut into 1-2 inch pieces

4 TBS. butter

1 cup chopped onion

1 TBS. minced garlic

1 tsp. dried basil

3 TBS. all purpose flour

2 cups milk

1/2 cup Parmesan cheese {shredded or grated}

In a large skillet, melt butter over medium heat and add ham. Cook until ham starts to brown.

Add onion and garlic, and cook for about 5 more minutes, stirring frequently.

Add flour, stir to coat. Add milk. Stir and cook until thick and bubbly. Add macaroni, basil, Parmesan, and asparagus. Cook for about 5 more minutes until asparagus is slightly tender.

And onto dessert...

>>>>>>>>>>Lemon Curd Pie<<<<<<<<<<

{serves 8-10}

Recipe originally found in The Romantic Prairie Cookbook.
Of course, I put my own spin on it.

1 prepared pie crust

For the Filling

1 1/2 cups granulated sugar

1/4 cup cornstarch

2 eggs

1/2 cup lemon juice

1 1/2 cups boiling water

1/2 cup sour cream

1 tsp. vanilla

1/4 teaspoon lemon extract

1 TBS. butter

For the Topping:

1 pint heavy whipping cream

1 tsp. vanilla extract

1/4 cup powdered sugar

Bake the pie crust in a 350 degree oven for about 15-20 minutes, until it is golden brown.

Remove from oven and set aside.

Prepare the Filling:

Over medium heat, combine the sugar, cornstarch, eggs, vanilla.

Mix well. Slowly add in the lemon juice, lemon extract, and boiling water.

While constantly stirring, cook until it comes to a boil and thickens.

Boil for 1 minute and then remove from heat. 

Pour in sour cream and butter and cover in a bowl.

Place in refrigerator for about 2 hours. 

When thoroughly chilled, place in pie plate.

Prepare the Topping:

With a hand mixer or stand up mixer, whip cream, powdered sugar, and vanilla on high speed for about 3-4 minutes, until here are soft, fluffy folds.

Place on top of pie and smooth with a spatula.

Keep chilled until you are ready to dish up!

Enjoy!

~Julia