Cook the fusilli in plenty of boiling and salted water and in the meantime wash and clean the asparagus. Sauté them in a pan with a drizzle of olive oil. Once the fusilli are cooked, drain them and transfer them to the pan together with the asparagus. Cut the fermentino with black pepper in cubes.
Add half the fermentino to pasta and sauté to mix the ingredients, then turn off the heat and place in a dish. Add the remaining part of the fermentino in cubes and then serve.