1
["Discard the woody, fibrous end and cut the asparagus spears in half so they are bite-size and about the size of the noodles (if using elbow macaroni, the asparagus can be a little bigger than the pasta). When the pasta has about 3-4 minutes left of cooking time, add in the asparagus and cook it along with the pasta.", "", "While the pasta and asparagus are cooking, heat a medium size skillet over medium heat and add the butter. When the butter melts, add the flour and cook for about a minute. Whisk in the stock, milk, hot sauce and Dijon mustard and bring the mixture to a bubble, stirring frequently, until the liquid thickens slightly. Remove from the heat and stir in the cheddar, Gruyere and one handful of the Parmigiano Reggiano in a figure-eight motion. Fold in the ham, parsley and tarragon and taste to adjust seasonings.", "", "Drain the cooked pasta and asparagus well and combine with the cheese sauce. Turn the mixture out into a casserole dish, then top with remaining Parmigiano Reggiano. Transfer the casserole to the oven and place under the broiler to brown the cheese.", "", "While the Ham and Cheese Mac is browning, make the salad by combining the mustard, white wine vinegar, shallot and a little salt and pepper in a mixing bowl. In a slow, steady stream, whisk in 3 tablespoons of EVOO. Add the grape tomatoes and smash some of them against the side of the bowl with a fork so that their juices become part of the dressing. Add the sliced cucumbers and toss to coat. Serve the salad alongside the Ham and Cheese Mac.", "", "This is one of many ""Yum-o!"" recipes - it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org."]
