Put a pot of water on the stove with a little oil.
Meanwhile, wash the asparagus under running water, remove the white part of the stem and scrape with a knife not too sharp. Keep the tips and cut the stem in 1/2 cm thick discs.
In a pan with 1 tablespoon of olive oil and 2 cloves of garlic, add the sliced asparagus, sprinkle with a little white wine and cook for a few minutes on high heat.
When the water boils, add a tablespoon of salt and a little later the Fusilli. Cook the pasta for 3 minutes over medium low heat. Before draining the pasta, stop cooking with a dash of cold water. Then pour it into the pan with the asparagus and cook for 30 seconds.
Dispose of the dough on the pan with the oil, the tips of asparagus, grated Pecorino cheese and black truffle.