Brown Butter, Asparagus, Spring Onions & Prosciutto Sauce

8 oz. package Esotico pasta
½ lb fresh asparagus (Trimmed cut into 1 ½” pieces)
4 tbsp. butter
3 slices prosciutto (Thinly sliced into ribbons)
½ cup spring onions thinly sliced white and green parts separated
½ lemon zest and juice
½ cup freshly grated Pecorino Romano

Bring 8 quarts of water to boil. Drop in pasta and cook for 3 minutes. Drain, reserving ½ cup pasta water. Bring about 4 cups of water to boil. In the meantime make an ice bath. Drop the asparagus in boiling water and cook until tender, about 1 ½ minutes. Drain and place in ice bath.
In large sauté pan, melt the butter over medium high heat. Let the foam subside and butter brown, about 2 minutes. Add garlic, Prosciutto, and the white ends of onions. Saute until the onions are wilted, about 3-4 minutes. Add the blanched asparagus, lemon juice and zest.
Toss in pasta, green part of onion, Pecorino Romano and ¼ cup of reserved cooking water. Stir until evenly coated. Garnish with additional Pecorino Romano and serve.