Peel the asparagus and cut it into even-sized pieces. Boil for approx. 8 minutes in water, with added salt and lemon juice. Then drain well.
Peel 650g asparagus and boil in 125ml water with salt and lemon juice for approx. 5 minutes.
Allow to cool, and cut into pieces.
Boil 600g green tagliatelle in water with salt added. Drain. Rinse in cold water, and leave in a cool place.
Heat 20g rapeseed oil in a deep frying pan. Add 20g diced onion, ½-1 clove of garlic, crushed, and 200g cherry tomatoes. Gently sauté.
Add 350g scampi, and sauté. Add the asparagus pieces and tagliatelle. Put the lid on the pan and heat over a low flame.
Finally, add 20g pine nuts and garnish with fresh basil. Season with salt and pepper prior to serving.