Tagliatelle with asparagus sauce

For 4-6 people
500 g tagliatelle durum wheat flour (preferably with asparagus, to further enhance the flavor of this recipe)
1 bunch of asparagus
1 clove of garlic
200 ml soy cream
extra virgin olive oil
salt and pepper

Peel the asparagus by removing the hardest parts of the stalk and then cut them into slices, keeping aside the spikes that leave them whole.
Chop the garlic and let it sizzle in the oil, then add the asparagus into slices, add salt and cook over flame cake with lid (add a little water if necessary).
When the asparagus are cooked, add the cream and a pinch of pepper, then blend with an immersion blender.
Put the sauce on the stove to make it warm up a bit, this time adding the asparagus tips.
When the pasta is cooked al dente, drain, toss with this delicious sauce and serve hot!