Israeli Couscous with Asparagus and Mushrooms

8 oz. Israeli (pearl) couscous
6 oz. fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup extra-virgin olive oil, divided
8 oz. crimini mushrooms, sliced
2 garlic cloves, minced
1 pinch crushed red chilli flakes
1/2 cup dry white wine
3 oz. prosciutto, roughly chopped
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup (packed) chopped fresh flat-leaf parsley
Salt and pepper to taste

Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.

While the pasta is cooking, heat 1 tablespoon extra-virgin olive oil in a large skillet set over medium heat. Add mushrooms and cook until tender. Add 3 additional tablespoons olive oil to the skillet and stir in minced garlic and crushed red chili flakes. Cook, stirring, for 30 seconds. Add dry white wine and cook at a rapid simmer for 2 minutes.

Add prosciutto and simmer until just heated through, 1 to 2 minutes.

Add the couscous and asparagus and toss with the mushrooms and sauce. Add finely grated Parmesan cheese and chopped parsley, and toss again. Season to taste with salt and pepper. Serve immediately and top with additional grated Parmesan cheese