Cook the pasta until al dente. Clean the asparagus and cut into 4-5 cm long pieces. Cook in salted water with a little sugar and butter until firm to the bite, drain (collect some asparagus water) and keep warm. Cut the ham into strips, fry a little in oil, add the cream and asparagus water and let it boil down a little. Season with salt and pepper, add the asparagus.
Mix the pasta with the sauce, sprinkle with coarsely crushed black pepper and serve immediately.
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