In a large pot, bring plenty of water to a boil, salt and cook pasta in it al dente.
Meanwhile, peel and finely dice the onion. Wash wild asparagus and cut into large pieces or leave whole, as desired.
Heat olive oil in a pan and sauté onion cubes in it. Add asparagus and fry briefly. Deglaze with white wine.
Press garlic into the pan and add salt and pepper to the sauce. Season with butter, parsley and parmesan.
When the asparagus is pliable but still has bite, add strained pasta to the pan and mix everything briefly so that the pasta can absorb the sauce well.
Serve the spaghetti immediately.
Refine this dish with 80 g of pršut (Dalmatian raw ham), which you also roast briefly at the beginning.