Ham and Asparagus pasta

This is a really simple recipe, again, using the stuff in my fridge. Sometimes it's fun to go to the supermarket and without planning ahead for the week, just buy whatever's on offer and then wing it.

Ingredients (serves 2)
1 cup of bechamel sauce (white sauce) - do a web search for ingredients and method. A good link of how to make basic sauces can be found here.
4 slices ham, sliced into squares
herbs - I like oregano and parsley for thisbut you can really use whatever you like.
2 handfuls asparagus, chopped up into inch long sections
Cooked pasta of your own choosing (sphagetti, angel hair etc)
Butter for cooking
3 cloves crushed garlic

Method
1. Make the sauce in a pot. Set pot aside.
2. In a pan, saute the garlic and then pan fry the asparagus until softened and then add the ham and pan fry until slightly singed around the edges.
3. Pour the contents of the pan into the pot of sauce.
4. Pour in the cooked pasta and mix well. The residual heat from the pot will gently warm thru the pasta. (I know people usually serve up the pasta on the plate and the pour the sauce over. No no! The correct Italian way is to pour the pasta back into the sauce pan (with flame switched off) and give it a toss so that the sauce coats the pasta evenly. The residual heat from the pot will help warm thru the pasta too. Serve this up immediately so the pasta stays al dente.)
5. Serve with glass of white wine. Presto!