Orecchiette with asparagus and cream of chickpeas

Start by cooking the chickpeas together with a little onion in water or vegetable broth, until they are very soft.
Once ready, puree them with an immersion blender or simply mash them with a fork.
Meanwhile, lightly blanch the asparagus, then sauté them in a pan with a clove of garlic and a drizzle of extra virgin olive oil.
Cook the orecchiette until al dente, drain, and toss with the creamed grass peas and sautéed asparagus. Enjoy!