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- asparagus: 500 g - pasta penne: 200 g - canned ham (spam): 200 g - sour cream 12%: 400 g - butter: 1 tbsp

1. Peel and boil asparagus in salted water. The top of asparagus is softer and needs less heat or time to cook. If you are boiling asparagus in high pot, make sure that the top is over the water. If you are boiling it on big pan, cut off the top and add it 10 minutes later.
2. Boil pasta.
3. Cut ham into cubes and cut boiled asparagus into size of the pasta.
4. Heat butter on the pan, add ham, asparagus and pasta. Add cream and heat for max 5 minutes.