Heat two tablespoons of oil in a pan and sauté the shallot and asparagus for 3-4 minutes, to soften. Stir in the cooked pasta.
Stir in the cheese, cream and cannellini beans and heat gently for 1-2 minutes.
Meanwhile, heat two tablespoons of oil in a griddle pan and chargrill the asparagus spears and garlic for 3-4 minutes, turning once.
To serve, spoon the pasta onto a serving plate and serve the roasted garlic asparagus alongside.