In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and ham and cook, stirring occasionally, 5 minutes or until onion is tender.
Add mushrooms and cook until mushrooms are tender and liquid has evaporated, about 5 minutes. Stir in asparagus, chicken broth, heavy whipping cream, and black pepper; heat to boiling over high, heat, stirring. Boil 3-5 minutes, until asparagus is tender.
Drain pasta; return to saucepot. Add mushroom mixture; toss well. Serve with Parmesan cheese.