Clean the asparagus, keep the tips intact and cut the stem into rounds. Cut the salami into thin strips, in a pan add 2 knob of butter and let it melt with the addition of the asparagus and salami padano. Fry over high heat for a couple of minutes. Turn off the heat and cover with fresh cream. Cook the tagliatelle in boiling water, drain them and put them in the pan with the other ingredients. Add the Parmesan cheese and over a high flame let them go through the pan again, at the end add a little bit of butter.