Bring two large pots of salted water to a boil. In the first pot, cook the pasta according to the packages directions – about 10 minutes for al dente. Drain, reserving some of the pasta water for later use. Place the pasta in a large bowl and set aside.
Cut the asparagus into 1 inch pieces and blanch for 2-3 minutes (depending on the thickness of the asparagus) in the second pot of water, remove and plunge into an ice bath to stop the cooking process. Set aside.
In the large bowl containing the pasta, mix in the ramp pesto and reserve pasta water. Stir until the pasta is completely coated with the sauce. Mix in the asparagus and the grated Parmigiano Reggiano cheese and season with salt and pepper.