Cut the asparagus into bite sized pieces; boil in one litre of salted water for approximately 3 minutes.
Heat the olive oil in a non-stick pan and sauté the prosciutto. Add the blanched asparagus and season with a pinch of salt.
Cook the spaghetti in plenty of salted water, drain when ready, place in the pan, add the cream and chopped basil, then sauté in the pan for 2 minutes. Serve with a sprinkling of parmesan and pepper to taste.