Half fill a tall, narrow pan with water and bring the water to the boil. Add a little salt, lower the asparagus tied with kitchen string into the water and cook for 10 minutes. (leave the asparagus slightly crunchy however).
Cook the Egg Garganelli (or Penne) in plenty of salted water.
Fry the finely chopped spring onions in a pan with a drizzle of extra virgin olive oil, the finely chopped spring onions, add the halved datterini tomatoes, the cooked, chopped asparagus and the thyme.
Season with salt and pepper.
Keep back the asparagus tips to decorate the dish.
Drain the pasta and add to the soffritto mix. Add one or two tablespoons of Compagnia Sundried Tomato Cream and mix all the ingredients together.
If the mixture is too dry add a little of the cooking water from the pasta.
Serve the pasta on the plates and garnish with the asparagus tips and a sprig of thyme.
Add a drizzle of oil and a sprinkle of pepper
TIP: The chef’s tip is to accompany the dish with a Pinot Grigio Friuli DOC.