Trim the woody ends from Asparagus and cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat and out to the aide.

Cook the stalks in boiling water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blend until smooth,

Cook the pasta according to your taste, then add the tips a couple of mons before the end of cooking time.

Gently reheat the cream, drain pasta.

Top with parmesan shavings and serve