Peel the asparagus and break off the woody ends. Cut the good parts into pieces about 4 cm long.
Cook together with the spaghetti in salted water until al dente.
Cut the ham into small cubes.
Melt the butter and sauté the spring onions and ham in it. Now stir in the crème fraîche.
Drain the pasta and asparagus, reserving half a ladle of the cooking water. Return the pasta and asparagus pieces to the pot, add the cooking water. Now mix with the sauce and season with salt and pepper.
Arrange on plates and sprinkle with grated Parmesan cheese.
