30 minutes | Serves 4
Asparagus pasta is one of my all time favorite dishes because it transports me to Bassano Del Grappa, a northern Italian town in the the venetian region where many of my closest relatives live. White asparagus are grown underground during the spring time there. My family typically eats asparagus constantly during this time of year. This particular dish is traditionally served for Easter as a meatless option in observation of lent.
1 large onion thinly diced
3 tablespoons of olive oil
5 tablespoons of butter, divided
1 bundle of green or white dicd asparagus
1/2 cup water
1 box of pappardelle or tagliatelle (egg pasta)
1/2 cup of fresh grated parmesan cheese
Place onion in large frying pan with 3 tablespoons olive oil, 1 tablespoon butter, salt, and pepper. Cook for 5-7 minutes on medium-low heat until softened but not burnt. Meanwhile, dice asparagus and bring salted water to boil. Add asparagus, 1/2 cup of water, and remaining 4 tablespoons of butter to frying pan and cook for 15 minutes. Begin cooking pasta and reserve 1 cup of starchy pasta water. Drain pasta 2 minutes before it reaches pre-specifed cooking time. Mix in pasta, parmesan, and reserved water with asparagus in frying pan and continue to cook for 2 minutes. Add more parmesan, salt, and pepper to taste.