Unshell, clean and cut the shrimp in half length. With the heads and shells of the shrimps prepare the sauce. Brown them in a pan-fry with 2 tablespoons of oil, the onion, celery, carrot and fennel, then add the wine and let it evaporate. Finally add the tomatoes and cover all with water and let it cook for about 40 minutes. When the sauce is cooked, filter all with a strainer. Mince half of the shrimps, add the milky bread (previously softened in water), pecorino cheese, a pinch of salt and pepper, grated lemon and orange and form small balls. Breadcrumb the balls and fry. Apart, prepare the asparagus. Peel them and boil 3 minutes. Then cool them down. Cook the pasta in boiling salted water, drain it al dente. Add the pasta in a large frying pan with the sauce (previously filtered), shrimp balls and asparagus.Cook until creamy. Serve decorating with raw shrimp and flakes of Provolone del Monaco Cheese.