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1
Put the asparagus tips in a baking tray.
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2
Sprinkle with oil and salt and roast at 150 degrees F (300 degrees F) for fifteen minutes, until cooked and slightly crispy.
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3
Meanwhile, prepare the pasta according to package directions.
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4
Store 3 of the asparagus stalks in a glass of water in the fridge, covered with plastic.
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5
Cut the remaining spear in half crosswise, then shave into very thin strips.
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6
I use a knife to pare them as thin (and wonky) as I can get them.
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7
Put the shaved asparagus into a large bowl and marinate in white wine vinegar with black pepper.
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8
When the pasta is almost cooked, promptly drain and leave in the colander.
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9
Because this is a warm pasta salad, the next few steps should be done fairly quickly, giving the pasta time to cool a little (not too much) but not allowing the sauce to get unnecessarily hot.
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10
Add the butter to the pasta pan and roughly chop the onion and garlic.
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11
Fry in the melted butter for no longer than one minute before adding the tomato sauce.
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12
Stir the butter into the sauce and add the cream.
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13
Season with salt, pepper, and a dash of cinnamon (the slight sweetness takes away any metallic-tasting residue from the tomato tin, making it taste far more fresh than it actually is).
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14
Leave to combine on the lowest heat while you assemble the rest of the salad.
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15
If your asparagus-marinading bowl is large enough, continue in that bowl.
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16
If not, move to a larger one.
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17
Dump the cooling pasta into the large bowl.
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18
Put the asparagus stalks with their residual vinegar on top.
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19
Add the roasted asparagus tips, with their salty oil.
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20
Then pour the warmed tomato sauce on top.
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21
Toss through and serve with grated cheese to taste.
