Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
Transfer to large platter. Garnish with asparagus tips and serve.