Spaghetti with basil pesto, green asparagus and cocktail tomatoes

Bring a large pan of salted water to the boil and cook the spaghetti until al dente. Drain and leave to drain.
Separate the basil leaves from the sprig, wash and dry well. Place in a mortar, add the garlic and pine nuts. Crush into a mushy mass. Mix in a bowl with half of the oil. Add the grated cheese, salt and the remaining oil.
Cut the green asparagus into diagonal pieces (cut off the woody end) and fry in olive oil until al dente. Season to taste with a little sugar and salt. Score the cocktail tomatoes and heat with the asparagus.
Heat the pesto in a pan, add the spaghetti, asparagus and cocktail tomatoes.