Add the water with salt, a squeeze of lemon and a pinch of sugar. Peel the asparagus and cut into bite-sized pieces, place the tips separately. Put the asparagus ends in the water, add the tips after 5 minutes and cook together for a total of 10 minutes.
In the meantime, cook the pasta until al dente. Cut the ham into strips and the spring onions into slices.
Drain the asparagus, catching the water.
Lightly brown the flour in a little margarine. Pour in the asparagus water, stirring diligently, season with lemon and sugar, salt and pepper to taste sweet and sour.
Add the pasta, asparagus, spring onions and the ham and let everything take a short heat.
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