In one pot, cook pasta according to package directions. In the other pot, add the asparagus to boiling water, ensuring that they are fully submerged in the water. Blanch for 1 minute.
In a large skillet, sauté garlic with olive oil for 1 minute. Add prosciutto and sauté on medium heat until crispy, but not burnt.
Add crushed tomatoes to the skillet and bring to a simmer. Add in blanched asparagus and cook for another minute. Season with salt and pepper.
Drain and toss pasta with sauce. Sprinkle with cheese before serving.
