1. Peel the asparagus and cut off about 3 cm from the bottom. Cut each asparagus into three and keep the heads aside.
2. Cook the asparagus pieces in a pan with plenty of water for 4-6 minutes until just tender. Add the heads after about 1 minute and cook with them.
3. Meanwhile, cut ham into strips, wash the courgette and dice it.
4. Drain the asparagus well.
In a pan with plenty of water, cook the penne al dente according to the instructions on the packet.
6. Meanwhile, heat the margarine in a large pan. Stir-fry the courgette pieces in the pan for about 4 minutes. Add the ham strips and fry gently for about 1 minute. Carefully spoon in the asparagus and heat for about 1 minute. Stir in the cooking cream and allow the sauce to heat through for about 30 seconds. Season with freshly ground pepper.
7. Drain the spaghetti. Drain well and spoon the spaghetti through the sauce.
8. Sprinkle with cheese and serve immediately. Enjoy your meal!