In a large pot of boiling, water cook for 7 minutes:
6 ounces bow-tie pasta (about 2 1/2 cups)
1 tablespoon salt
Before draining add and cook an additional 3 minutes:
12 thin asparagus spears, stems trimmed and stalks thinly sliced into rounds, leaving the tips whole
1/2 red bell pepper, cut into thin strips
Drain and set aside.
Meanwhile, stir in a heavy skillet:
3/4 cup diced HoneyBaked Ham
When it begins to brown slightly add:
1/2 cup whipping cream
1/2 cup chicken broth
2 tablespoons coarse-grained Dijon mustard
Boil the sauce 2 minutes, stirring up the browned bits. Add pasta mixture to skillet. Toss until sauce coats pasta mixture, about 2 minutes. Season to taste with salt and pepper and serve.