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In a 4-quart Dutch oven or large saucepan, cook pasta in boiling water according to the package directions; drain. Return to the same pan. Keep warm.
Meanwhile, in a 10-inch skillet, cook fennel in hot oil for 3 minutes. Add asparagus; cook for 4 minutes or until nearly tender. Add tomatoes and prosciutto (or ham); cook for 2 minutes or until heated through. Add fennel mixture to pasta, tossing gently to mix. Divide mixture among 3 dinner plates. Sprinkle with Parmesan. Season to taste with salt and pepper.