Preheat oven to 375 degrees F.
On a lightly floured surface, roll out dough to 12 inches round using a rolling pin. Place dough on a 9-inch pie plate and crimp the edges. Cut any overhang if needed. Using a fork, press down along the border to make a simple design, as shown in the pictures.
Place parchment paper on top of the dough and fill with pie weight or beans. Bake about 20 minutes, until the edges are slightly golden brown. This is called blind-baking. Remove pie weight/beans and parchment paper, and let cool.
While the crust is baking, heat some olive oil on a skillet on medium heat and cook asparagus about 3-5 minutes. Season with a little bit of salt and pepper. Set aside.
In a large bowl, whisk eggs, heavy cream, melted butter, 1/2 teaspoon Kosher salt, and 1/4 teaspoon ground black pepper until evenly combined and well-mixed. Mix in asparagus and cheese.
Pour into crust. Layer prosciutto, slightly pushing down until just submerged.
Bake for 45-50 minutes, or until center is set. If your pie dish is very deep, it may take a few more minutes. If the top of browning too quickly cover loosely with foil.
Let sit for 10 minutes before serving. Enjoy!