Cook the farfalle according to the package instructions. Drain and place in a bowl, sprinkle with olive oil and stir.
In a large frying pan sauté in medium fire the onion with a bit of olive oil. Add beans, asparagus, garlic cloves and continue sautéing. Add milk, Violife Prosociano grated and season with salt and pepper. Continue cooking until it becomes a creamy sauce. Then add the farfalle and stir for a few minutes.
Serve in a large plate and sprinkle with Prosociano flakes on top and freshly ground pepper.