Rinse the kelp noodle under hot water for several minutes and set in a strainer to drain.

Preheat the broiler or turn the oven to 500ºF. Toss the asparagus with the oil and spread it onto half of a baking sheet. Lay the prosciutto slices on the remaining half of the sheet so that they are not overlapping. Broil or bake for 5 minutes, or until the prosciutto is crispy (it will crisp up more as it cools).

While the asparagus and prosciutto cooks, prepare the sauce. Add the stock to a large saucepan and reduce to a few tablespoons, about 5 minutes. Add the cream and reduce by half, about 5 minutes. Add in the noodles and cook for another 5 minutes, or until the cream is thickened and clinging to the noodles. Stir in the lemon juice, half the parmesan, add in the asparagus and prosciutto and toss to combine. Grate lemon zest over top and garnish with remaining parmesan.