Water, to boil asparagus and penne
Salt, to taste
1 pound green asparagus, preferably thick stalks
1 tablespoon unsalted butter
1/4 pound prosciuuto di San Daniele or Parma, cut in bits
2 tablespoons freshly ground Parmigiano-Reggiano
1 1/2 pounds penne
1/4 cup light cream
Freshly ground pepper, to taste