Asparagus With Pignolas

3 tablespoons pignolas (pine nuts)
3 quarts water
Salt to taste
1 pound asparagus, trimmed
1/2 to 1 teaspoon minced garlic
3 tablespoons unsalted butter
l/4 cup chopped Virginia ham or Canadian bacon
4 tablespoons grated Parmesan cheese (divided use)
1 teaspoon chopped fresh basil
Freshly ground black pepper to taste

Spread the pignolas on a foil-lined baking sheet.
Toast at 350 degrees for 3 to 5 minutes.
Bring the water and salt to a boil in a saucepan.
Add the asparagus.
Boil for 6 to 8 minutes or until tender-crisp; drain.
Rinse with cold water.
Arrange the asparagus in a baking dish.
Sauté the garlic in the butter in a saucepan for 1 to 2 minutes.
Add the ham and mix well.
Sauté for 2 minutes.
Combine the pignolas, 2 tablespoons Parmesan, basil and pepper in a bowl and mix well.
Stir in the ham mixture.
Spread over the asparagus.
Sprinkle with remaining 2 tablespoons Parmesan.

4 servings