Papa'S Brunswick Stew - cooking recipe

Ingredients

1 lb. pork shoulder, cut up
1 c. chopped onion
1 oven stuffer chicken, cut up
3 c. peeled, diced potatoes
2 c. fresh lima beans or 1 (10 oz.) pkg. frozen
2 c. fresh corn, cut from cob, or 1 (10 oz.) pkg. frozen
2 c. chopped, peeled tomatoes or 1 (16 oz.) can
1 Tbsp. sugar
2 tsp. salt
1/2 tsp. dried basil, crushed
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
1 bay leaf, crushed
1/2 c. flour
1/2 c. liquid
1 lb. Penne pasta
1/2 lb. unsalted butter
2 small cloves garlic, diced
1 small box frozen asparagus, cooked
1/4 lb. Italian ham, diced
1 pt. heavy whipping cream

Preparation

This recipe is best cooked in a Teflon Chinese wok.
Heat a large pot of boiling water and cook the Penne pasta according to directions.
While the water is boiling, melt unsalted butter in the Teflon wok and brown the garlic.
Once the garlic is browned, place the cooked asparagus and ham in the butter together with the cream.
Raise the heat and boil until the cream is thickened. Turn off the heat and pour cream, asparagus and ham mixture over the Penne.
Mix well and, if desired, add grated cheese to taste.