Trim off the woody base of the asparagus and slice the rest into rounds, leaving a few tips whole for garnish.
Heat the olive oil in a frying pan and sauté the whole garlic cloves.
Add the asparagus, salt and pepper and cook for 10 minutes, adding a little broth every so often.
When the asparagus is tender, remove garlic and whole tips.
Discard the garlic and reserve the whole tips.
Puree the remaining asparagus together with cream.
Return the sauce to frying pan.
Bring a large pot of salted water to a boil and cook Delverde® Mezzi Rigatoni according to package directions.
Drain and transfer the pasta to the frying pan with the sauce.
Sauté for a few minutes and serve hot, garnished with the asparagus tips.