Cook and drain pasta in salted water according to manufacturer's directions; set aside.
Heat 1 ounce Clarified Butter in large sauté pan. Add asparagus; sauté until crisp-tender. Season with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Remove from pan; set aside.
Heat remaining 1 ounce Clarified Butter in same pan. Add mushrooms and garlic; sauté until softened. Season with remaining 1/2 teaspoon black pepper and 1/2 teaspoon salt. Stir in stock. Add Alfredo Sauce and red pepper flakes; stir to combine. Add asparagus and cooked pasta. Cook and stir until pasta is coated with sauce and mixture is heated through. Serve sprinkled with Parmesan.
To make this dish even saucier, stir in additional Alfredo Sauce along with a smaller amount of chicken stock.
Sprinkle each serving with crumbled baked prosciutto for a bit of crunch.