Prepare the broth. Rinse the chicken an keep it aside. Top and tail and peel the carrot, peel the onion, remove filaments from the celery; wash these vegetables and chop the celery and the carrot; insert cloves in the onion and wash the parsley.Place the chicken and the rinsed bones in a saucepan, covering them with two litres of water; slowly bring to the boil, skim with a skimming spoon and add the onion, the celery, the carrot and the parsley.Season with a pinch of salt and simmer over a very low heat without covering the pan and stirring from time to time. In the meanwhile clean the asparagus, peel them, slice the stalks in rounds and split the tips in two lengthways.Drain the chicken and keep it aside for other preparations; skim the broth from the fat and filter it with a strainer. Pour it in a saucepan, bring it to the boil, add the pasta and cook it al dente; half way through add the asparagus to the soup. Serve warm.