Bring a large pot of salted water to a boil. Rinse and snap the ends of the asparagus (I also like to peel a bit of the lower stem with a vegetable peeler so the stalks will cook in less time and remain bright green and tender). Or, rinse and trim the stem ends from the beans. Cook the vegetables in boiling water just until barely tender and still bright green, 3 to 5 minutes.
Meanwhile in a very small saucepan, warm the oil and crushed nibs over the lowest heat for 2-3 minutes to infuse the oil with the nibs’ flavor; do not simmer.
When the vegetables are ready, drain and spread out on layers of paper towels; let stand for a minute to evaporate the excess moisture. Transfer to a platter and toss with the crushed nibs, warm oil, and prosciutto shreds. Serve hot or warm.