1. In a medium skillet, melt butter over medium heat. Add shallot and cook until soft, about 1 minute. Add ham and cook, stirring for 1 minute. Add cream, salt, and pepper. Bring to a boil. Stir in peas. Remove from heat.
2. Cook fusilli in a large pot of boiling salted water until al dente, about 10 minutes. Stir in asparagus and cook until asparagus is crisp-tender, about 1 minute. Drain well.
3. Add pasta and asparagus to sauce and place skillet over medium heat. Toss until sauce thickens slightly and coats pasta. Remove from heat and stir in 2 tablespoons Parmesan cheese. Serve with remaining cheese.