Farfalle Pasta in Asparagus Sauce

We had this for dinner last night and it was really good.  I'm not sure where Mom got this recipe, but it looks like it came from a magazine or was in a box of pasta.

7 to 8 ounces of dry Farfalle (bowtie) pasta
1 large bunch asparagus
1/2 cup Half & Half
3 Tablespoons butter
1/4 cup cooked diced ham
1/3 cup grated Parmesan cheese

Set a large pot of water to boil.  In a separate pot, cook the asparagus just until tender and drain.  Cut off tips of stalks and set aside.  Cut the tough tends off the stalks and place the remaining portion of the stalks in a food processor or blender.  Add the half & half and process or whip to form a smooth cream.  Set aside.  Melt butter in a saute pan and cook asparagus tips and diced ham for 3 minutes.  Add the asparagus cream and simmer at low heat for several minutes.  While sauce is cooking, abundantly salt the boiling water.  Add pasta and cook until "al dente".  Drain the pasta thoroughly, return to pot and mix with the cream sauce over high heat.  Add the grated parmesan cheese.  Taste, seasoning with salt and freshly ground pepper if necessary.

Marinated Carrots

2 pounds carrots, sliced thin and cooked in salt water until crisp tender.

1 green onion, chopped
1 red onion, thinly sliced
1 tsp. dry mustard
1 tsp. prepared mustard
1 cup sugar
1 can tomato soup
3/4 cup white vinegar
1/4 cup cooking oil
1/2 tsp. salt

Combine all ingredients except carrots.  Heat to boiling.  Pour over carrots and refrigerate at least 24 hours.

My husband Phil loved this dish, saying it was "like baked beans, only with carrots."  There was enough marinade for another pound of carrots if you're cooking for a crowd.