While spaghetti is cooking and asparagus is steaming, over medium heat, melt 2 tablespoons butter or margarine in a large skillet or Dutch oven. Add the ham and garlic, saute. Over very low heat – slowly stir the eggs into the sautéed ham and garlic, Cook, stirring frequently until eggs are set. Add the Parmesan cheese, sliced olives, asparagus, remove from heat..
Drain spaghetti and put back in large pan. Add 1/4 cup butter, salt and white pepper to taste, toss to coat. Add the egg and ham mixture to the spaghetti and toss gently. Serve hot.
Attic Aged Country Half HamAttic Aged Country Whole HamCooked Country HamReady to Cook Country Ham
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