Follow these step-by-step instructions to create your delicious Ham and Asparagus Pasta Bake:

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 180°C (350°F). Lightly grease a large oven-safe baking dish, approximately 9×13 inches, with olive oil or butter. This will prevent the pasta bake from sticking and make serving easier.
2. Cook the Pasta: Cook the pasta according to package directions until al dente. “Al dente” means “to the tooth” – the pasta should be cooked through but still have a slight bite to it. Overcooked pasta will become mushy in the bake. Once cooked, drain the pasta well and set aside. Rinsing the pasta is not necessary for a bake, as we want some of the starch to remain to help the sauce cling.
3. Prepare the Asparagus: Wash the asparagus spears and snap off the tough woody ends. You can do this by bending each spear near the base – it will naturally break where the tender part begins. Cut the asparagus spears into 2-3cm (approximately 1 inch) pieces.
4. Sauté the Asparagus: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the chopped asparagus and sauté for 5-7 minutes, or until it is tender-crisp and bright green. Avoid overcooking the asparagus at this stage as it will cook further in the oven. Season lightly with salt and pepper. Set aside the sautéed asparagus.
5. Make the Cheese Sauce: In the same skillet (no need to wash it), melt the butter over medium heat. Once the butter is melted and slightly bubbling, add the flour. Whisk continuously with a whisk for about 1-2 minutes to create a roux. This cooks out the raw flour taste and helps thicken the sauce. The mixture should be smooth and pale golden.
6. Add Milk Gradually: Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and starts to thicken. This may take a few minutes. If lumps do form, you can pass the sauce through a fine-mesh sieve to remove them.
7. Flavor the Sauce: Stir in the Dijon mustard and a pinch of nutmeg into the cheese sauce. Season with salt and black pepper to taste. Remember to taste as you go and adjust seasonings accordingly.
8. Melt the Cheese: Reduce the heat to low and gradually add the grated cheddar cheese and most of the Parmesan cheese (reserve some Parmesan for topping later). Stir continuously until the cheese is melted and the sauce is smooth and creamy. Ensure the cheese is fully melted and incorporated for a velvety sauce.
9. Combine Ingredients: Add the cooked pasta, sautéed asparagus, and diced ham (or vegetarian alternative) to the cheese sauce. Gently stir everything together until the pasta and vegetables are evenly coated in the creamy sauce. Make sure all the ingredients are well combined for a cohesive bake.
10. Transfer to Baking Dish: Pour the pasta mixture into the prepared baking dish and spread it out evenly.
11. Add Topping (Optional): If using breadcrumbs, sprinkle them evenly over the top of the pasta bake. Then, sprinkle the remaining grated Parmesan cheese over the breadcrumbs (or directly over the pasta if not using breadcrumbs). The breadcrumbs will add a lovely crispy texture to the top.
12. Bake in the Oven: Bake in the preheated oven for 20-25 minutes, or until the pasta bake is heated through, bubbly around the edges, and the topping is golden brown and crispy (if using breadcrumbs). The bake should be heated through and the cheese should be melted and bubbling.
13. Rest and Serve: Remove the pasta bake from the oven and let it rest for 5-10 minutes before serving. This allows the bake to set slightly and makes it easier to serve. Garnish with freshly chopped parsley before serving.