Clean the asparagus by cutting the hard part at the base and with a knife remove the green part to keep the tenderest one. Boil the asparagus for about 10 minutes and drain. In a pan, fry the chopped shallot with tomatoes, EVO oil, asparagus, salt, and pepper, and cook for 3 minutes. Add the slices of Prosciutto Toscano DOP and cook for 2 minutes. Meanwhile, cook the fusilli al dente and mix the pasta with all the ingredients. Garnish with Parmigiano Reggiano DOP and serve.