Asparagus Spaghetti – Easy and Quick
·Sauté the onion
Finely chop the onion. Pour a little of the oil from the jar of tomatoes into a pan and use it to sauté the onion for about three minutes.
Cook the asparagus
Add the chopped tomatoes and the asparagus, also cut into small pieces, keeping the tips aside for now. After 5 minutes, add the tips as well and cook for another 2 minutes, just enough for them to stay crisp. Keep stirring so the flavors combine and blend, then season to taste.
Boil the spaghetti
While you're working your magic with the asparagus and tomatoes in the pan, cook the spaghetti in salted water until tender. Drain, but set aside about a cup of the cooking water.
Combine everything
Return the drained spaghetti to the pot and add the mixture from the pan. Stir well, then pour in about half a cup of the reserved pasta water and mix again. This water is what makes the spaghetti creamy instead of dry – add a little more if needed.
Serve
Serve immediately on plates, sprinkled with grated parmesan.
