For the vinaigrette, peel onion and garlic and dice very finely. Grate the Parmesan finely. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in 6 tablespoons of oil. Stir in onion, garlic and parmesan.
Set aside.
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, wash the asparagus, cut off the woody ends (the last 1-2 cm) and peel the lower third of the asparagus with an asparagus peeler.
Halve the asparagus spears lengthwise, then cut them into 3-5 cm long pieces. Cook in boiling salted water with 1 pinch of sugar for about 3 minutes. Drain and rinse with cold water. Pour the pasta also into a sieve, rinse with cold water and drain.
Dice the ciabatta roughly. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes for about 5 minutes until golden brown. Take out. Cut tomatoes into smaller pieces. Mix noodles, asparagus, bread cubes, tomatoes and olives.
Fold in the vinaigrette. Season to taste with salt and pepper. Either eat warm immediately or eat tomorrow as a cold lunch. Genius for the university or the office!.