Mix the flours with the eggs with your hands and knead it until you get a smooth ball of dough. Cover it in plastic wrap and let it rest for about 15 minutes.
Meanwhile prepare the filling, mix the Ricotta with the Pamrigiano cheese and add a pinch of salt and ground nutmeg.
Make the Cappelletti following the instructions in the post above.
Wash the asparagus, trim the ends and cut the tips about 10cm (4 in) long. Chop the remaining part of the asparagus and boil it for 5-7 minutes until soft. Blend them with olive oil, salt and pepper until you get a smooth cream then set it aside.
Cut the tips lenghtwise and blanch them in the boiing water then plung them in iced water to keep their vibrant color.
Boil the Cappelletti in salted water for about 3-4 minutes, meanwhile melt the butter in a pan and then toss in the Cappelletti, the asparagus tips and a tablespoon of Pamrigiano or Pecorino.
Pour the asparagus sauce on the plate and then add the pasta with the asparagus tips on top. Serve immediately.
Notes
If you like it, you can add a few slices of truffles on top before serving.