Cousin Luise's Linguini with Asparagus

What you need: 1 medium-sized yellow onion 3 teaspoons minced garlic 4 tablespoons olive oil 2 tablespoons unsalted butter 12 ounces dried linguine 1 pound fresh asparagus 2 tablespoons water ( from the pasta pot) 4 tablespoons white wine 2 tablespoons fresh lemon juice 4 tablespoons grated parmesan cheese

Break off the woody ends of the asparagus. Asparagus breaks naturally at this point. Hold a spear and bend it. It will snap at the point where it becomes too tough. Then slice the spear diagonally into approximately 1 inch pieces.

Set aside.

Boil water for the pasta while you are sautéing the onion and garlic in the oil and butter until golden. Cook the pasta according to the directions on the package and drain, reserving 2 tablespoons of the cooking liquid.

Add the asparagus to the onion/garlic mixture and cook for 2 minutes, stirring if necessary. Remove from the heat and add the water, wine, and lemon juice.

Mix it with the pasta in a warmed bowl, adding the parmesan cheese, salt, and pepper to taste—or you may serve it mounded on top of each pasta portion. Serve immediately. Makes 4 portions. The butter may be omitted and replaced by olive oil.

This is one of the best preparations for the first asparagus to appear in the spring, an elegant, yet simple recipe.
(You can also prepare this with Fiddleheads!)

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