Asparagus with Prosciutto and Pickled Shallots

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1 shallot, thinly sliced and separated into rings

1 tablespoon yellow mustard seeds 

1/4 cup champagne vinegar

2 tablespoons sugar

2 sprigs thyme, plus 2 teaspoons leaves

1 bunch thin asparagus, ends trimmed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

4 ounces thinly sliced prosciutto (8 to 10 slices)