Cook the pasta in plenty of salted water according to the instructions on the package, drain, drain and set aside.
In the meantime, cut off the lower woody ends of the asparagus and cut the stalks into 3 - 4 cm long pieces.
Peel and dice the onion.
Heat the butter in a pan and sauté the onions briefly.
Add asparagus, deglaze with wine and season with salt and pepper.
Cover and cook for approx. 6 - 8 minutes.
Add pasta and cream and toss well.
Finally add the ham cut into cubes or strips and season again with salt and pepper.
Spread the pasta on plates and sprinkle with Petrsilie.