First of all, wash the asparagus, clean them by removing the lower part of the stem and cut them into rounds, keeping the tips whole to be able to decorate the dish at the end.

Peel the onion, cut it into thin slices and leave it to fry in a large non-stick pan with some oil, then add the asparagus, a drizzle of water (without covering the asparagus) and a pinch of salt and leave to cook for about 10 minutes or until the asparagus has softened.

Once cooked, keep a few tips aside to decorate the dish and blend the rest with a blender or blender until you obtain a velvety mixture.

Cut the speck into cubes and leave it to brown in the same pan in which you cooked the asparagus.

In the meantime, cook the pasta in plenty of lightly salted boiling water.

Add the cream soup to the speck and mix, then drain the pasta al dente with a slotted spoon directly into the pan and leave to flavor quickly, finally add salt if necessary.

The asparagus and speck pasta is ready, all you have to do is plate it, decorate with asparagus tips and serve.