ever wonder what to do with left over ham.. especially around this time of year??

I made this the other night with a spiral ham that was just taking up room in the fridge after we opened it.. G liked it , so it is a keeper.. I just had some reheated for lunch and I think it is better the next day after all the flavors meld.

prep time 5 minutes cook time 10 minutes makes 4 servings

2 packages (9 to 10 ounces each) fresh cheese ravioli
1 pound of asparagus, woody ends trimmed
3 tablespoons of unsalted butter
1 cup of heavy cream
1 cup diced ham (i used cooked)
1/2 cup of chicken broth
1 tablespoon chopped fresh tarragon
Freshly ground black pepper , salt
1/2 cup grated parmesan cheese, plus more for serving

1. In a large saucepot over high heat, bring 4 quarts of water to boiling. add a bit of salt to taste and the ravioli.
cook until tender, 3-5 minutes. drain and transfer to serving dishes.

2. meanwhile, cit the asparagus diagonally into 1 inch pieces and set aside .
In a large skillet over medium heat, melt the butter. add asparagus pieces, cream., ham, broth and tarragon and bring to a boil. reduce heat and simmer until the asparagus is tender and sauce is slightly thickened, 5-6 minutes.
season with salt and pepper and stir in 1/2 cup parmesan cheese. to serve, spoon the asparagus sauce over the pasta and sprinkle with additional cheese.