- 1lb. linguini pasta (I suggest Barilla)
- 1 bunch of fresh asparagus
- 1 small onion, chopped
- 5 Tbs. butter
- 4 qt. water + enough to cover the asparagus
- Salt to taste
Put the 4 qt. water in a large saucepan and bring to a boil; add linguini and salt to taste. Follow the instructions on the package, because each brand has a different timing. Stir from time to time to avoid sticking. Drain when cooked.
In the meantime, break the asparagus in 1 inch segments, until the woody end is reached*. Rinse and place in a large skillet, together with the chopped onions. Pour in water to cover; bring to a boil, lower heat and simmer until no water remains.
Add butter and sautée until butter is completely melted. Add cooked linguini, heat and stir, sprinkle with parmesan cheese and serve.
*Suggestion: Many people use a knife to cut the asparagus. I would suggest snapping them manually, starting at the tip; when they no longer snap easily, the woody section has been reached.