Cook a 450g packet of large shell pasta according to packet directions or until al dente. Heat 100g of butter in a large frying pan over a moderate heat. Quickly sauté 1 bunch of fresh, sliced asparagus for 1-2 minutes. Transfer the asparagus to a plate. Add any remaining butter to the heat, then add 4 cloves of finely sliced garlic and 3/4 of a cup of coarse fresh breadcrumbs. Toss over the heat for 3-4 minutes or until golden brown. Toss the asparagus, toasted breadcrumbs and 250g of crumbled fresh ricotta through the warm pasta. Serve immediately.