15 pachino or cherry tomatoes
1 bunch asparagus
Extra virgin olive oil
Boil the asparagus. Cut the tips off and keep to one side. Blend the rest to obtain a smooth cream. Halve the tomatoes and remove the pips.
Heat the oil in a frying pan, add the tomatoes, salt and cook for five minutes. Add the asparagus cream, mix well and then add the asparaus tips. Cook for two minutes. Cook the tortelli, drain and sauté in the sauce. Serve decorated with a few sage leaves.