Clean asparagus and separate tips from stems. Cook tips in boiling salted water, drain and keep warm. Cut stems into pieces and stir fry in a pan with butter, add milk or cream and a pinch of pepper. Cook for 10 minutes, then blend to obtain the sauce. Cook Vele al Tartufo in salted water, drain and season with the sauce. Finish the dish with asparagus tips and taleggio cheese cut into cubes.