Directions

1. FIRST STEPS If you have not already done so, prepare the grape tomatoes (see recipe here), here I used only olive oil, salt and pepper to season. In this case we can use them right away, without preserving them in oil. Wash the asparagus, remove the white part and cut the tips, which we will use later. Boil the asparagus stalks for 10 minutes in lightly salted water together with 1 clove of crushed garlic.
2. CREAM OF ASPARAGUS When the asparagus are ready, drain retaining the cooking water and rinse under cold water to stop cooking and retain color. In the same water, boil the asparagus tips for 2 minutes. Meanwhile brown a crushed clove of garlic in 3 tablespoons of olive oil. Now, drain the asparagus tips and in the same water boil the jumbo shells pasta. Use a mixer to blend the asparagus stalks with 3 tablespoons of olive oil, Parmigiano Reggiano cheese, parsley and boiled garlic.
3. FINALS When the garlic is golden, toss the asparagus tips in a pan for 5 minutes on high heat. Then add the boiled jumbo shells, and finally add the cream of asparagus, cooking until creamy. Add the grape tomatoes last and serve immediately, completing with a sprinkling of Parmigiano Reggiano cheese and black pepper.