Heat water in a sizable pot for pasta. Once boiling, add salt and pasta, and cook according to package. When done, strain the pasta, rinse under cold water and return to pot.
Meanwhile, heat a medium-large pan on medium heat and melt butter. Once melted, toss in asparagus and garlic. Cook for 6-8 minutes, turning frequently, until asparagus is bright green and slightly softened. Remove from heat.
Add and stir in cooked asparagus, prosciutto, tomatoes and arugula to the pot of pasta.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and seasoning.
Mix dressing into pasta salad and toss with parmesan cheese.
To steam your asparagus (instead of sautéing it in butter), simply add the asparagus to the boiling pasta water and cook it with the pasta. Drain and rinse asparagus and pasta under cold water together.
Rinsepasta under cold water to cool down the dish and keep pasta from clumping together.
If you want to go heavier on the dressing, simply double the lemon dressing ingredients.