Cut the asparagus in very small sticks about 2 inches long.
Saute` the asparagus in olive oil and garlic for a few minutes.
In a separate pot, saute` the onion and then add the peeled tomatoes (cut in small pieces, include the tomato juices) and the basil.
Cook for 40 mins. at medium heat with the pot covered.
If the sauces dries up, add some vegetable stock.
Salt and pepper as desired.
Add the asparagus and the fresh thyme.
Pour over the strangozzi pasta cooked al dente.