In the same pot over medium heat, soften the asparagus for 2 minutes, adding oil if needed. Season with salt and pepper. Add the garlic and cook for 1 minute, stirring constantly. Add the broth. Bring to a boil and reduce by half or until the asparagus is tender. Add the mascarpone or cream and stir until smooth. Add the noodles and half the rosette de Lyon and pistachio mixture. Cook for 2 minutes, stirring constantly to coat the pasta in the sauce. Adjust the seasoning.
