Brown the garlic in a pan with the butter and olive oil.

Add the asparagus tips, boiled for about 30 minutes in salted water and blended.

Deglaze with white wine and add the broth.

Cook for about 10 minutes, until the sauce has thickened slightly.

Add the cream and salt to taste.

Meanwhile, cook the pasta al dente in plenty of salted water.

Drain the pasta and transfer it to the pan with the asparagus sauce.

Mix well to combine the pasta with the sauce.

Sprinkle with grated grana cheese.

Serve hot and enjoy the asparagus macaroni.