Cook pasta in boiling salted water according to package directions. Mix mustard, lemon juice, 1 pinch of sugar, 1/2 Teaspoon salt and 1 pinch of pepper. Olive oil including after hitting. Wash Chervil and shake dry, leaves, pick up on some for garnish, the stalks and chop finely. Stir in Chervil in the vinaigrette. Pasta drain, let drain and mix immediately with the vinaigrette. Cut tomatoes into strips. Bell pepper into quarters, clean, wash, Pat dry and cut into bite-sized pieces. Wash asparagus and cut off the Woody ends. Diagonally cut asparagus into pieces. Peel the onion and dice finely. Mix minced, onion, tomato paste, egg and bread crumbs to make a dough. Season with salt and pepper. Form small balls from the Hackmasse with wet hands. Heat ghee in a pan. In all around golden-brown sear meatballs. Reduce heat and cook for 3-5 minutes to end. Remove the meatballs and mix with the pasta. Peppers and asparagus in the hot shortening and saute for 3-4 minutes. Take out and also mix with the pasta. Stir in tomatoes. Serve garnished with Chervil salad.