Clean the asparagus, wash and boil them in salted water, drain and keep the water aside. In a frying pan fry the chopped onions in a round of oil, add the asparagus cut into pieces and leave to cook without getting rid of too much, add salt. Cut the cold mozzarella diced fridge, put it in a saucepan and melt in a bain-marie, add a little oil and blend until creamy, if you need to add a little 'hot milk. In the mortar, crush the basil leaves, pine nuts and a little oil to get the pesto. Add the basil pesto to the mozzarella cream. Boil the pasta for half the time indicated on the package, drain and pour into a pan and continue cooking as if it were a risotto by adding a ladle of water to cook the asparagus at a time. Once the pasta is cooked, pour it into the pan with the asparagus and stir in the grated Provolone cheese. Heat the mozzarella cream and season with salt and pepper. Place a spoonful of hot cream in the bottom of the plate, pour the pasta and complete with toasted pine nuts and provolone fillets.