Chicken Brodo with Spring Vegetables and Fried Bread

Name: Chicken Brodo with Spring Vegetables and Fried Bread
Ingredients: 4 lb. raw chicken bones; 3 spring onions or 4 scallions, chopped; 4 garlic cloves, crushed; 3 oz. thinly sliced prosciutto, chopped; ¾ cup dried porcini mushrooms, rinsed; ⅓ cup extra-virgin olive oil, plus more for drizzling; 4 ½-thick slices country-style bread; Kosher salt; 10 oz. asparagus (about 1 bunch), trimmed, thinly sliced on a diagonal into 1–1½ pieces; 4 oz. button mushrooms, stems trimmed, very thinly sliced; 2 cups pea shoots (tendrils); 1 Tbsp. fresh lemon juice; Finely grated Parmesan (for serving); Freshly ground black pepper