Cook asparagus and place in bowl of cold water. Cut in 1 inch pieces after cooled. Boil spaghetti as directed on package. Drain, reserving 1 cup of cooking water. In saute pan add asparagus, spices and herbs, cut cherry tomatoes and prosciutto (or other Itailian style meat available) to olive oil. Toss until heated through. Add spaghetti and cheese. Add cooking water and toss until coated.