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1. Bring 4 quarts water to a boil for cooking the ziti and vegetables.
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2. Cut the tomatoes into 1/2-inch cubes. There should be about 2 1/2 cups.
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3. Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portions of the asparagus diagonally into 1-inch pieces. There should be about 4 cups of asparagus including the tips.
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4. Stack the prosciutto slices and cut them into 1/4-inch-wide strips. There should be about 1 1/4 cups.
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5. Drop the asparagus pieces into the boiling water and cook 2 minutes. Scoop out the asparagus. Let the water continue to boil.
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6. Add the salt and ziti. When the water returns to a boil, cook the ziti to the desired degree of doneness, about 12 minutes or longer. Drain the zit, reserving 1/2 cup cooking liquid.
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7. Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto. Add the tomatoes, salt, and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Add the ziti and stir. Add the asparagus pieces, basil and reserved 1/2 cup cooking liquid. Stir to blend and sprinkle with the cheese. Toss and serve.
