Bring a pot of salted water to a boil and cook asparagus for 2 minutes. Transfer to a work surface to cool and cut into 1-inch lengths. Reserve the asparagus water.

Melt butter in a large, deep skillet over medium-low heat.

Add garlic and shallots and cook until golden brown, about 4 minutes.

Add white wine and bay leaves and boil over high heat until reduced to 1 1/2 cups, about 10 minutes. Discard bay leaves.

Stir in black bean-garlic sauce and chile, cover, and remove from heat.

Return the asparagus water to a boil and cook pasta until al dente. Drain and return to the pot.

Bring the black bean sauce to a boil.

Add the cockles, cover, and cook over high heat until they open, about 2 minutes.

Stir in the asparagus.

Add the pasta and toss to combine.

Season with salt and pepper, add the parsley, and serve immediately.