Clean, wash and cut the asparagus into strips. Soak the broad beans for about 3 hours. Clean and chop the garlic. For the broad bean puree: in a pot cook the broad beans on slow fire with enough water to cover them until they are reduced to puree. Boil the asparagus in salted water. Sauté the garlic in a pan with extra virgin olive oil, add the asparagus, cook for a few minutes and add the puree. Cook the spaghetti in salted water, drain them al dente and mix all with the sauce. Serve hot adding extra virgin olive oil.