Ingredients
3-3/4 cups uncooked yolk-free whole wheat noodles2-1/2 cups cut fresh asparagus (1-inch pieces)1 medium onion, chopped1 tablespoon reduced-fat butter1/4 cup all-purpose flour1/2 teaspoon dried thyme1/8 teaspoon pepper1 cup fat-free milk1 cup reduced-sodium chicken broth1 tablespoon lemon juice1-1/2 cups cubed fully cooked lean ham1/4 cup minced fresh parsley1/3 cup french-fried onions2 tablespoons shredded Parmesan cheese
Preparation
Cook noodles according to package directions. Preheat oven to 350°. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook until crisp-tender, 3-5 minutes. Drain and set aside.
In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in lemon juice.
Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese.
Cover and bake until bubbly, 20 minutes. Uncover and bake until golden brown, 5-10 minutes longer.
