Place the tips and green stalks only of the asparagus in the liquidizer (discarding the tough white part) to obtain a smooth green sauce; adjust seasoning. In another pan, heat the garlic in the olive oil; when the garlic is golden, add the finely-chopped scampi, the parsley, tomato and basil, pour over the wine and leave to cook for a minute or so. Drain off the noodles, which have been cooking in the salt water on one side, and mix them in a pan with the sauce on a high flame. Serve the noodles on a flat plate covered with the asparagus sauce, leaving a green rim of sauce all around the outer edge.
Serve hot.