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Add the olive oil to a large frying pan over high heat and wait until it begins to smoke lightly.
Place in the mushrooms and sauté for 4 to 6 minutes or until well browned.
Stir in the minced garlic and cook just until fragrant, which takes about 30 seconds.
Add in the cut asparagus and sauté for 2 to 3 minutes.
Place your fresh homemade pasta into a pot of boiling salted water and cook it for 2 to 3 minutes or just until done.
Drain the pasta and add it to the pan with the roasted vegetables, then add ricotta cheese, parmesan cheese, salt, and pepper, and gently fold the pasta over to combine.
Serve the pasta with slices of prosciutto ham, burrata cheese, lemon zest, and freshly grated parmesan cheese.