Penne with asparagus and parma ham

Cut the hard ends of the asparagus and peel the asparagus lightly with a peeler if necessary. Cut into equal pieces and cook in plenty of water with salt in about 5 minutes al dente. Drain the asparagus and rinse with cold water.

Meanwhile, cook the penne al dente in plenty of water with salt. Drain and drain well.

Fry the hamlets in the oil on a low crunchy setting. Add the garlic and asparagus and stir-fry for a few more minutes.

Mix the penne with the asparagus, garlic, ham, arugula and half of the cheese. Grind a little pepper and serve the penne with the rest of the cheese.