Put a large saucepan of lightly salted water on to boil and cook the pasta according to the directions on the packet. Meanwhile, slice the asparagus tips into ½ in / 1 cm. pieces, and shred the ham. When the pasta needs only 3–4 minutes more cooking time, drop in the asparagus ‘peas’, finish cooking, and drain. Put the cream in the still hot pan, and return the pasta and asparagus to the pan. Turn them thoroughly in the cream, stir in the ham, season to taste with nutmeg, pepper and salt, and scatter over the parsley. Serve immediately in heated shallow soup plates or from a large heated tureen or bowl.