Start with the tomato sauce. Fry the chopped garlic in the oil for 2 minutes then add in the cherry tomatoes and fry for 1 minute. Add in the tomato concentrate, cook for 1 minute then add in the tomato polpa and ½ glass water. Season with salt and pepper and cook for 10-15 minutes. Meanwhile, make the zucchini rolls. Mix together the ricotta, beaten egg, chopped basil and season with salt and pepper. Lay out the zucchini strips and sprinkle over half of the shredded mozzarella. Spoon a little ricotta onto each slice, add on a piece of asparagus and roll up tightly. Spoon the tomato sauce into an oven dish and place in the zucchini rolls. Pour over the cream and finish off with the remaining half of the shredded mozzarella. Bake in the oven at 200°C for 15-20 minutes or until golden brown.