Cook pasta in a large pot of generously salted boiling water for 7 minutes. Add the asparagus and continue cooking until the asparagus is tender, about 2 minutes longer. Reserve 1 cup of the pasta water. Drain the pasta and asparagus.

Meanwhile, in a large sauté pan over medium high heat, add the olive oil, shallot, prosciutto, and garlic. Sauté the ingredients for 6 to 8 minutes. The shallots will be softened and the prosciutto is slightly crispy on the edges. Add the wine and scrape up any brown bits on the bottom of the pan. Add the goat cheese and stir until it is melted. Stir in about ½ cup of the pasta water and the peas and heat through.

Place the pasta and asparagus in a large bowl. Pour the goat cheese sauce over the pasta and toss to coat. Stir in the parsley and season to taste with salt and pepper.