Fill large pot with 4 quarts of hot water. Cover and bring water to a boil over high heat. Meanwhile, cut the bottom 1 inch from the asparagus spears and discard. Cut the spears on the diagonal into 1-1/2-inch pieces.

Add the 1 tbsp salt, pasta, and asparagus. Stir, cover, and return to a boil. Stir again, partially cover, and cook for 3 to 4 minutes, or until the pasta is done to your taste. (The asparagus will be cooked but firm.)

While the pasta and asparagus cook, cut the prosciutto or bacon slices crosswise into 1/2-inch-wide strips. Combine the olive oil, nutmeg, and salt, and pepper to taste in a cup. Drain the pasta and asparagus, reserving 1/2 cup of the cooking liquid. Put the pasta and asparagus back into the pasta pot. Add the prosciutto and the olive oil mixture and toss well. Add the cheese and cooking water and toss well. Serve in soup plates or pasta bowls.