Drain and dice the Sun-Dried Tomatoes (1/2 cup). Trim and cut the Asparagus (0.5 pound). Dice the Yellow Onion (1 cup) and Ham (1 cup). Zest the Lemon (1). Chop the Fresh Basil (2 tablespoon) and Italian Flat-Leaf Parsley (2 tablespoon).
Grate the Parmesan Cheese (1 cup). Wipe the Button Mushroom (0.5 pound) clean, slice them into bite sized pieces.
In a medium sauce pan, boil 2 cups of water. Add asparagus and cook for 3-4 minutes until crisp and tender. While asparagus blanches, fill a medium bowl with ice and water. Drain asparagus and plunge into the ice water to stop the cooking.
Fill a 3 quart saucepan with water and a pinch of salt. Heat to boiling. Add Pasta Shells (0.5 pound) and cook until al dente according to package instructions.
Meanwhile, in a large skillet, heat Olive Oil (1 tablespoon) over medium high heat. Add sliced mushrooms and cook until lightly browned. Transfer to a bowl. Add diced onion to the pan and cook until lightly browned. Transfer to the mushroom bowl.
Add Butter (2 tablespoon) to a pan and melt over medium high heat. Add All-Purpose Flour (1 tablespoon) and whisk to combine, stirring for one minute. Add Vegetable Broth (1 1/2 cup), a little at a time, stirring constantly.
Cook until mixture begins to thicken and takes on the consistency of a sauce. Stir in Half and Half (1/4 cup), diced sun-dried tomatoes, ham, and lemon zest. Season with Salt and Pepper (to taste).
Add vegetables and pasta to the sauce and heat through. Add grated Parmesan, basil, and parsley and stir to combine. Serve with remaining Parmesan.