Bring a large stockpot of salted water to a boil. Once at a rolling boil, drop in the dried spaghetti and cook according to the package directions – usually 12 minutes. Continue with the rest of the recipe while the pasta cooks.

Pre-heat a large skillet over medium-high heat. Add the olive oil and sauté the onion for 4 to 5 minutes, until it begins to soften.

Add the asparagus and sauté for a couple of minutes. Pour in ¼ to ½ cup of water, cover and let the asparagus steam with the onions.

Uncover, add the ham and cook on low heat for about 2 minutes. Pour in the cream and leave the pan on the heat just until the cream has been warmed through. Remove the pan from the heat and stir in the Parmesan cheese.

Reserve ½ cup of pasta water and then drain the pasta. Add the cooked pasta to the skillet, combining with the other ingredients. Add the reserved pasta water as needed to achieve the desired sauce consistency – between ¼ and ½ cup. Season to taste with salt and freshly ground black pepper.

Serve the pasta with lemon zest sprinkled on top.