ready in 45 min.
Cook the pasta in boiling, salted water according to the package instructions until al dente.
Blanch the asparagus tips in boiling, salted water for about 4 minutes. Refresh in cold water and drain well.
Brush a baking dish with oil and fill with alternate layers of pasta, tomatoes and asparagus, sprinkling with cheese and drizzling with olive oil between layers. Season with pepper and finish off with cheese.
Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 15 minutes. Serve on warmed plates.