Pasta with Peas, Asparagus, and Prosciutto

So, I based this on this recipe:
 Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto
but changed a few things.

Ingredients:
 2 tablespoons margarine
2 tablespoons grapeseed oil
1 bundle green onions, sliced
1 minced shallot
1/2 cup white wine
1/2 cup chicken broth
 1 bundle asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas
1 pound large pasta shells
1 cup finely grated Parmesan cheese plus additional for sprinkling
 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

 Recipe:
Put water on to boil for pasta.
Melt margarine with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sauté until tender. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
Put pasta in boiling water and set timer for 8 minutes. Add asparagus and set timer for 2 minutes. Add peas and set for 2 more minutes. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1 cup Parmesan cheese to skillet with onion mixture; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Transfer pasta to large shallow bowl. Sprinkle prosciutto over. Serve, passing more cheese alongside