In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
Drop the Barilla orecchiette into the water and stir. Cook according to the instructions on the pack.
Meanwhile, in a large fry pan, heat a little oil. When hot, cook the onions until golden, then add the asparagus (without the tips) and cook for 2 to 3 minutes. Season with salt and pepper, to taste.
Add spinach and sultanas and cook for 2 to 3 minutes, then add the Barilla ricotta sauce and bring to a simmer.
A few minutes before draining the pasta, add the asparagus tips to the water.
Drain the pasta 1 minute before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
Serve with salted Ricotta and a drizzle of extra virgin olive oil.
