Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions. 2 minutes before the pasta is done, add the asparagus and cook until pasta is done. Drain.

Meanwhile, make the sauce. In a large skillet, add the anchovy with a drizzle of oil over medium heat. Cook the anchovy until it has broken up into the oil, then add the tomato chunks. Cook the tomatoes for 2 minutes, then add the garlic for one minute.

Pour in the wine, and allow to reduce by half. Then, add the tomato sauce. Let the sauce bubble for a minute or so, then taste. Add some salt if you'd like.

Combine the tomato sauce, pasta, asparagus, and mascarpone until well combined. Serve topped with the parsley, and add extra anchovy bits if you'd like.