Instructions: In a large skillet, over moderate heat, heat the oil and saute the asparagus until lightly browned, 3 to 4 minutes. Remove the asparagus from the pan and set them aside while you make the sauce.

Add the ham to the skillet and cook 2 to 3 minutes, until lightly browned. Over high hear, add the wine and boil until it is reduced to about 1/4 cup. Add the chicken broth, and reduce by a third. Lower the heat and whisk the butter into the sauce to thicken it. Season with the salt and pepper.

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