1. In a medium sauce pan, boil 2 cups of water. Add asparagus and cook for 3-4 minutes until crisp tender. While asparagus blanches, fill a medium-sized bowl with ice and water. With a slotted spoon or spider, transfer blanched asparagus to the ice bath and plunge it into the ice water to stop the cooking.
2. Fill a 3 quart saucepan with water and a pinch of salt. Heat to boiling. Add shells and cook until al dente according to package directions.
3. Meanwhile, In a large skillet, heat olive oil over medium high heat. Add mushrooms and cook until lightly browned 3-5 minutes. Transfer mushrooms to a bowl. Liquid will collect from the mushrooms as it sits, be sure to drain it off before adding mushrooms to the final dish.

FOR CREAMY LEMON SAUCE:

1. Add butter and onion to the pan and saute until the onion is softened.
2. Stir in flour until everything is well combined and no dry bits of flour remain. Cook and stir for one minute until bubbly.
3. Add chicken broth a little at a time to the flour mixutre, stirring and scraping the pan constantly. Cook until mixture begins to thicken and takes on the consistency of a sauce. Stir in half and half and lemon zest. Season with salt and pepper. Remove from heat.
4. Drain the asparagus and pat dry with paper towels.
5. Add the pasta and parmesan cheese to the sauce mixture and toss well to combine. Stir in the asparagus, mushrooms, sun-dried tomatoes, ham to the pasta and heat through over medium heat. Stir in the basil and parsley just before serving.
6. Use remaining parmesan as a garnish, served on the side.