Clean the asparagus and boil them in salted water for about 10 min., drain and keep the water. Mince the stems of the asparagus keeping aside the tips (about 3 cm.) for the final decoration. In a saucepan brown the onion in oil then add asparagus and ham and cook for about 4 min. Add the Taleggio cut into pieces, milk and let it spin. Boil the pasta in the asparagus water then drain and add to sauce and keep cooking at low heat with the addition of parmesan cheese. Serve dishes decorated with asparagus tips.