Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

Trim woody ends off asparagus and cut into 1" pieces on an angle. Separate ciabatta halves. Mince garlic.

Place ciabatta on prepared baking sheet, cut-side up. Drizzle with 1 tsp. olive oil and top evenly with garlic. Bake in hot oven until golden brown, 7-9 minutes. While ciabatta bakes, crisp prosciutto.

Line a plate with a paper towel. Remove prosciutto from refrigerator. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Transfer prosciutto to towel-lined plate. Once cool enough to handle, crumble into bite-sized pieces. Reserve pan; no need to wipe clean.

Return pan used to crisp prosciutto to medium heat. Add asparagus to hot pan. Cook undisturbed until asparagus starts to soften, 2-3 minutes. Add peas and stir occasionally until asparagus is tender, 2-3 minutes. Add cream and bring to a boil. Once boiling, stir in pasta, ¼ cup pasta cooking water, and Parmesan. Stir until pasta is coated, 1-2 minutes. Remove from burner and stir in Dijon and a pinch of pepper. If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping pasta with prosciutto. Bon appétit!