First take care of the asparagus, removing the final tougher part of the stalk. Immerse them in a tall, narrow saucepan of boiling water, putting them upright with the heads out of the water. In this way, you will boil the stalks for 10-15 minutes, making them tender but without risking to bown the tips, which will remain crisp and pleasant after sautéing.
Drain the asparagus and heat the oil and garlic in a non-stick pan, add the asparagus and balsamic vinegar, sauteing for about 5 minutes over high heat, so as to flavor them and give them color. Remove and set aside. In the same pan, pour the contents of a bag of Piatto Fatto (buckwheat, red quinoa and chia seeds), add 2 tablespoons of water and heat for about 4 minutes. Pour the cereal salad into a serving dish and place the asparagus on top, drizzle with raw oil, the seed salad mix, Parmesan shavings, herb leaves and a few drops of balsamic vinegar.