Using a large stockpot, add salted water and bring to a boil. Add pasta and cook for 5-6 minutes less than package instructions. Add asparagus and continue cooking for 5-6 more minutes. Drain and set aside, reserving ½ cup of pasta water.

Meanwhile, pour olive oil into large skillet and place over medium heat. Once hot, add prosciutto. Cook, stirring occasionally, for 4-5 minutes, or until crispy. Transfer to a paper towel-lined plate and pat dry; set aside.

Add diced onion and garlic to skillet. Cook over medium heat, stirring occasionally, until onions just begin to soften (4-5 minutes).

Add heavy cream, butter and lemon juice; let simmer for 4-5 minutes, or until butter has fully melted and mixture has thickened slightly.

Add cooked pasta, asparagus, peas, Parmesan cheese and pepper; stir until well combined. Finally, add up to ½ cup reserved pasta water (as needed) and the chopped fresh basil. Toss until well combined.

Top with crispy prisciutto before serving.