Ham and Asparagus With Fettuccini

• 1 pound fettuccini
• 1 tablespoon butter
• 1/4 cup chopped sweet onion, or 1 medium shallot, diced
• 8 ounces chopped mushrooms
• 8 ounces diced ham
• 3 cloves garlic, minced
• 1 pound asparagus, trimmed and cut into 1-inch lengths, cooked
• 1 tablespoon chopped parsley
• 2 cups heavy cream
• 2 ounces shredded Parmesan cheese, plus more for serving

Cook pasta following package directions, drain and rinse.
Meanwhile, saute the onion, ham, and mushrooms in butter until onion is tender and mushrooms are golden. Add garlic and cook, stirring, for 1 minute longer. Add the cream, parsley, and pepper. Simmer, stirring occasionally, for about 5 minutes. Taste and add salt, as needed. Toss the sauce with the drained pasta. Serve with more Parmesan cheese.
Serves 6 to 8.