1
Preheat oven to 450 degrees.
2
Cook pasta in boiling water 7 minutes. add asparagus, cook 1 minute. Drain.
3
Mix flour, thyme, salt, and pepper in a medium bowl. Gradually add milk and broth, stirring with a whisk until well blended.
4
melt butter in medium saucepan over medium-high heat. Add onion; saute 4 minutes.
5
Add milk mixture; cook until thick (about 4 minutes), stirring constantly.
6
Remove from heat and stir in juice.
7
Combine the pasta mixture, milk mixture, ham and parsley in a large bowl. Spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
8
Bake for 10 minutes or until filling is bubbly and topping is golden.
