Ingredients
1 package (16 ounces) spaghetti, broken into thirds2 pounds fresh asparagus, trimmed and cut into 1-1/2 inch pieces2 eggs, lightly beaten1/2 cup grated Parmesan cheese, divided1/4 cup butter, cubed1/4 cup all-purpose flour1 can (12 ounces) evaporated milk1 cup milk1/2 cup chicken broth1/2 cup mayonnaise2 tablespoons lemon juice2 teaspoons grated onion2 teaspoons prepared mustard2 teaspoons minced fresh parsley1/4 teaspoon dried rosemary, crushed1/2 cup shredded cheddar cheese3 cups cubed fully cooked ham
Preparation
Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain.
In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended.
Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.
