Valeria Out Loud

Pasta with Asparagus
2 cups chopped Asparagus (about 17 spears)
1 yellow onion, chopped
2 large cloves of garlic, minced
1/4 cup tepid water
1 tsp salt
1 tsp fresh cracked pepper
1/4 cup grated Romano cheese
2 tbsp extra virgin olive oil

1 lb pasta cooked and drained- use a dense pasta like rigatoni or penne. Here I used celentani, which is a corkscrew type pasta

In a large skillet, over medium high heat, add in the oil.  Once heated add in the onion and garlic, saute until translucent.

Add in the asparagus, and toss in the oil.

Once the asparagus is coated well in the hot oil add in the water and continue to cook for 6 minutes, until the asparagus is tender.

Remove from heat.

In a large bowl, add in the pasta along with the asparagus mixture.

Toss and coat the pasta completely, then add in the grated cheese.

Mix well.

Done. Ready to serve!