Pasta with Asparagus

We made this batch of pasta with asparagus with tortellini, but you could serve it with any kind of pasta. This particular tortellini is Porcini mushroom from DiGregorio's (Italian store on the Hill) and is extra tasty. The method for this is basically the same as for pasta with broccoli. Note that I have added the onion and red bell pepper to Grandma's method, and I use them in both recipes. So if you only have garlic and no onion, and have no bell pepper, just make the dish without them. Fresh garlic is best because it has a different flavor from jarred minced - fresh garlic gets sort of a nutty flavor and scent when it is sautéed for this dish. Be careful not to overcook the garlic - add it at the end because it browns/burns really easily. 

Ingredients:

1 onion, chopped

1/2 of a red bell pepper, chopped

1 large bunch of fresh asparagus, washed, ends broken off, then sliced diagonally            in 1 to 1 1/2 inch pieces 

3 cloves of garlic, sliced thin or crushed in garlic press or whatever (fresh is best)

fresh ground pepper (a 2-3 grinds)

3 Tablespoons olive oil

1 cup water

Pasta of your choice, cooked al dente in salted water - save some of the pasta water to add to the asparagus, perhaps 1 cup

Parmesan cheese, grated, to top off the dish

I use a stove-top wok for this. Set it on low-medium heat, add the olive oil, and sauté the ingredients (except the water), adding them in the order listed. You are not trying to brown anything, and not much cooking time is needed. Once the onions are translucent and cooking, add the cooking water to the asparagus, etc., and let the mixture cook for another 3 minutes or so. Meanwhile, you will have cooked the pasta, and drained it, setting aside some of the cooking water to add to the asparagus if needed (use a tempered glass measuring cup to scoop out some of the water to save). If you are cooking angel hair or other long pasta, you can add the drained, cooked pasta to the wok and serve it with the asparagus in bowls from there. 

Serve a helping of pasta, topped by the asparagus, topped with parmesan cheese.