Ingredients

• 1 tbsp butter
• 1 yellow onion, diced
• 1 garlic clove, minced
• 1 tbsp Dijon mustard
• 1 lb dried farfalle pasta
• 2 cups chicken broth
• 2 cups milk
• 1 lb asparagus, trimmed and cut into thirds
• 8 slices deli ham, chopped
• 1 cup shredded Swiss cheese
• Salt and pepper to taste

Preparation

In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the onion and cook, stirring, until it softens, 3 to 4 minutes. Add the garlic and mustard and cook, stirring, for an additional minute. Add the farfalle, chicken broth, and milk. Bring the mixture to a boil, then reduce the heat to medium, cover, and cook, stirring every 1 to 2 minutes, until the pasta is tender and the liquid has almost been completely absorbed, about 12 minutes.
Stir in the asparagus and ham and cook, covered, until the asparagus is bright green and tender, another 3 to 4 minutes. Stir in the Swiss cheese until it is completely melted. Season with salt and pepper to taste.
Serve immediately or store it in the refrigerator for up to 3 days. For best results, add another splash of chicken broth when reheating the pasta.