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1
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat.
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2
Add onions and shallot.
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3
Sprinkle with coarse salt and pepper.
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4
Saute until tender (do not brown), about 8 minutes.
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5
Add wine; increase heat to medium high and simmer until liquid is reduced to a glaze, about 3 minutes.
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6
Add broth and bring to a simmer; set aside.
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7
Cook asparagus in a large pot of boiling salted water until just tender, 2-4 minutes depending on the thickness of asparagus.
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8
Using skimmer or slotted spoon, transfer to a large bowl of ice water.
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9
Return the water to a boil.
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10
Add peas and cook until just tender, about 2 minutes.
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11
Using skimmer, transfer to the bowl with asparagus.
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12
Drain vegetables.
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13
Return water in pot to a boil.
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14
Cook pasta until tender but still firm to bite, stirring occasionally.
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15
Drain, reserving 1 cup of pasta cooking liquid.
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16
Meanwhile reheat the onion mixture.
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17
Add lettuce and stir until wilted, about 1 minute.
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18
Add drained asparagus and peas; stir until heated through.
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19
Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cups if dry.
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20
Season with salt and pepper.
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21
Transfer pasta to a large shallow bowl.
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22
Sprinkle prosciutto over; drizzle additional olive oil over if desired.
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23
Serve, passing additional Parmesan cheese if desired.
