Cut the ends off the asparagus and peel the lower third.
Cut the asparagus into thin slices. Leave your heads whole. Peel onion
and chop finely. Peel garlic and chop finely. Finely dice the meat. Heat
the oil in a large pan, fry bacon cubes and remove it.
Sear the meat. Add onions and garlic, fry briefly and season with salt
and pepper. Add the ham, except for 1 tbsp.
Add butter, melt and dust with flour, sweat and whisk with the soup
while stirring. Simmer for 3 minutes, stir in mascarpone and bring to
the boil. Season with salt and pepper.
Boil pasta in salted water. Add asparagus 5 minutes before the end of
the cooking time and finish cooking. Pour the pasta and asparagus
mixture into a sieve, drain and arrange on the plates with the chicken
Sprinkle with parmesan and ham.