Peel the asparagus and cut into pieces. Roughly dice the zucchini and cut the ham into strips or cubes. Peel and dice the onion.
In a pan in a little oil, sweat the onions until translucent, then add asparagus, zucchini and boiled ham. Sear everything. Deglaze with the cream and stir in the vegetable stock. Simmer until the asparagus is done but still firm to the bite. Season to taste with salt, pepper and paprika powder. Thicken with a little sauce thickener if desired.