Preheat oven to 375 Deg F.  Line 3 baking sheets with parchment paper.  Cut the prosciutto in half width wise then carefully peel away and place each thin piece on the baking sheets, half an inch to an inch apart. Bake for 15 minutes rotating the baking sheets on the oven racks every 5 min for even baking. Or bake one sheet at a time for 15 min each. Once done baking, carefully transfer the prosciutto to paper towels to cool. They will crisp up more once cooled

Cook pasta according to package directions. Save ½ c pasta water and drain pasta well. 

In a large saute pan heat one tablespoon of butter and one table spoon of oil. Once foamy add the asparagus and salute 3-4 minutes. Remove asparagus from pan and heat remaining butter and olive oil. 

Add the garlic and saute until fragrant, about 30 seconds, add in the minced preserved lemon, lemon juice, reserved pasta water and white wine. Bring to a boil and let reduce slightly. Slowly add in the cream while whisking continuously. Keep whisking until boiling then reduce heat until slightly thickened. Taste sauce and add a pinch of salt and some ground black pepper to taste. 

Add in the cooked pasta to the sauce and toss until pasta is covered with sauce. Add in the asparagus and toss again.  

Transfer to a serving dish and keep warm until ready to serve. Serve with some crumbled crispy prosciutto, some freshly shaved parmesan and a drizzle of sun-dried tomato dipping oil.