For the Asparagus Ragù I chopped the asparagus spears, put the tips aside and discarded only the very ends (the wooden parts). I chopped a small white onion and placed everything in a pan with olive oil.
I cooked them for a few minutes and then I added Italian tomato passata sauce (the Alce Nero brand tastes super, is organic, and the company's strength lies in cooperatives, not in slave labour of the tomato pickers). I cooked the sauce for a little more, until the onion and asparagus spears were soft, and then I added the asparagus tips. 5 more minutes in the pan (the tips don't need long), then a bit of black peppers, a drizzle of olive oil, and ready to serve!