Tagliatelle and cream with asparagus

Ingredients:
For 3 people:
200 gr. of Tagliatelle (or pasta)
200 gr. of asparagus
20 gr. of butter
1 glass almost full of liquid cream
salt
pepper
grated cheese to taste

Preparation:
Clean the asparagus; tie them in a bunch and cook them until sufficiently cooked.
Drain them and cut the tips; season them in a saucepan with melted butter.
Add half a glass of cream, salt and pepper and leave for a few minutes to thicken.
Cook the pasta for the time indicated on the packet, in sufficient salted water; drain and dress with the prepared sauce and a generous sprinkling of grated cheese.