Thin Spaghetti with Asparagus

(serves 2)

1 onion, chopped                                  ½ lb. thin spaghetti

Salt and pepper, to taste                       (1 cup pasta cooking liquid)

1 Tb. olive oil                                       ½ cup grated Parmesan cheese

2-3 cloves garlic, crushed                     2 Tb. parsley, chopped

½ lb. asparagus

½ cup white wine

Wash the asparagus, snap the ends off, and cut the spears into 1-inch diagonal pieces.

            Bring a large pot of water to a boil for the pasta.

            Meanwhile, in a skillet heat the oil and cook the garlic for 1 minute. Add the asparagus, salt, and pepper. Cook, tossing constantly, for 3 minutes, or until the asparagus is bright green.

            Add the wine and let it bubble up for 2 minutes. Remove the asparagus from the pan and set it aside. Let the wine cook for 2 minutes more or until the raw edge has boiled off.

            Put the spaghetti into the boiling water and cook it, stirring occasionally, for 6 minutes or until it is tender but still has some bite. Dip a 1-cup glass measure into the pot of pasta and take out 1 cup of the cooking liquid.

            Drain the spaghetti and put it in a warm bowl. Cover and set aside.

            Return the asparagus to the pan. Pour the cooking water into the asparagus and let it bubble up. Pour the mixture over the spaghetti, add the cheese, more pepper, and sprinkle with parsley. Serve at once.