Bring a large pot of water to a boil; cook pasta according to package directions.
Sauté Prosciutto with 1-tablespoon olive oil until crispy set aside. In the same skillet sauté asparagus tips for 1 min. and set aside.
Meanwhile, in a skillet sauté onion with remaining olive oil until translucent, about five minutes. Add artichokes and asparagus stalks, cook for five minutes over high heat.
Season with salt, pepper, and transfer to a blender. Add 1 cup of veggie broth and process until creamy but still slightly coarse.
Return blended sauce to the skillet and bring to a simmer.
Drain pasta and toss with sauce. Stir in cheese, asparagus tips, and top with crispy Prosciutto.
