Then cut the asparagus into pieces. Put without the heads in a pan with a little water, olive oil, a little pepper and salt. Steam with the lid closed for 5 minutes.
In the meantime, cut the Brazil nuts and roast them in a saucepan over a dry heat. Then add the asparagus heads to the asparagus, season with lemon juice and stew for another 2 minutes. Then add the pasta and tomatoes.
After another minute, add the mozzarella and soy cream. Finally finish with finely chopped herbs and the roasted Brazil nuts.