Clean the cherry tomatoes and cut them into quarters. Trim the tough ends off the asparagus. Set the tips aside and slice the remaining stalks into thin rounds. Peel and halve the shallot, then finely chop it.

Heat a drizzle of extra virgin olive oil in a pan, add the shallot and sauté until golden. Once ready, add the cherry tomatoes, a pinch of salt, and cook over high heat for a few minutes. Meanwhile, bring a pot of lightly salted water to a boil, add the asparagus rounds, and blanch for one minute. Drain and transfer to a bowl of ice water to preserve their bright green color and crunch. Repeat the blanching process with the asparagus tips.

When the tomatoes are done cooking, blend them using an immersion blender or stand blender. Pass the puree through a fine mesh strainer to obtain a smooth, velvety tomato sauce. In the same pan, heat another drizzle of oil and briefly sauté the asparagus rounds. After about two minutes, remove from heat and blend them just like the tomatoes.

In the same pan used for the tomatoes, reduce the asparagus sauce slightly. Cook the caserecce and drain them al dente, then toss them in the asparagus sauce. Plate the pasta, adding the sautéed and halved asparagus tips, and finish with a drizzle of the cherry tomato pesto.