Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add the asparagus in the last 2 minutes of cooking. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the prosciutto and cook for 2 minutes. Lower the heat to medium-low and stir in the garlic for 2 minutes. Add the wine and cook until reduced slightly, 1 minute. Lower the heat to the lowest setting.