Wash asparagus. Snap off the lower parts. Steam for 7 minutes.
Drain well. Melt butter and saute bread crumbs for one minute. Pour this mixture over the tips of the asparagus.
Sprinkle onions and shallot with salt and pepper and saute in butter and oil for eight minutes. Add wine and simmer three minutes. Add broth and simmer.
Boil asparagus for two to four minutes. Remove from water with a slotted spoon and cook the peas in the same water about two minutes. Remove peas and cook pasta in the same water, reserving 1/2 cup cooking liquid when pasta is done.
Add lettuce to onion mixture and stir just until wilted, about one minute. Add asparagus and peas and heat through.
Add pasta, parmesan, and parsley. Toss, adding reserved liquid if dry. Season with salt and pepper. Transfer to a bowl, top with bacon, and drizzle with olive oil. Serve with additional parmesan.