Following package directions for time (adding a few extra cups of water to accommodate the asparagus), add the farfalle to the boiling water.
Add the asparagus stalks about 5 minutes before the pasta is done.
Add the tips about 2 1/2 to 3 minutes before the pasta is done. Drain well.
Sauté the ham in the butter over medium heat. Add the cream and heat through.
Toss the hot drained pasta and asparagus with the ham and cream mixture; stir in the 3 tablespoons of Parmesan cheese and season with salt and pepper, to taste.
Serve with crusty bread, a simple salad, and extra Parmesan.