1. In a large pot of boiling salted water, cook the farfalle al dente. Drain carefully and, in a large bowl, mix with olive oil.
2. Cut the tough stem of the asparagus. Cook the asparagus in boiling salted water for 6 minutes. Drain and mix three quarters with the heavy cream, the peeled and chopped garlic clove. Season with salt and pepper.
3. Pour this asparagus cream into a saucepan with the shrimp; bring to a boil. Remove from heat immediately.
4. Pour the sauce over the farfalle and mix gently. Add the chopped chives and the reserved asparagus. Mix and serve.