Pasta with Asparagus, Mushrooms, and Prosciutto

olive oil (divided)

prosciutto (stacked and thinly sliced)

baby Portobello mushrooms (sliced)

salt and freshly ground black pepper

slim asparagus (trimmed and cut into 1-inch pieces on the bias)

penne or other small pasta

butter

Roth’s Private Reserve (shredded, plus more for garnish)

chopped fresh chives (for garnish)