Preheat your oven to 375° F.
Lay two slices of prosciutto on a sheet tray coated with cooking spray. Top with ¼ of your asparagus (about 5 to 6 spears).
Lightly drizzle catfish with olive oil, and sprinkle both sides with salt and pepper; then place on top of asparagus.
Wrap the edges of prosciutto slices around catfish to hold it all together. Repeat with remaining three fillets. Place in the oven, and roast for 16 minutes.
Cook noodles according to package instructions. Drain, and set aside.
In a medium-sized saucepan over medium heat, melt butter. Sift in flour, and stir to incorporate into melted butter. Continue to stir the roux for 4 minutes or until light golden brown. Whisk in cream, then milk. When creamy and smooth, Add cheese, minced garlic and hot sauce, and cook for another 2 minutes or until all cheese is melted.
Place the noodles on a plate and coat with sauce; top with catfish, and drizzle a bit more of the sauce over the fillet before serving.