At a glance
You're making a vibrant asparagus and sun-dried tomato pasta that comes together in about 25 minutes. The key trick here is adding the delicate asparagus tips near the end of cooking so they stay crisp, and then tossing everything with reserved pasta water to create that silky, creamy texture without any cream.
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Sauté the onion
Finely chop the onion. Pour a little of the oil from the jar of sun-dried tomatoes into a pan and use it to sauté the onion. About three minutes should do it.
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Cook the asparagus
Add the chopped tomatoes and the asparagus, cut into short pieces (keep 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 flavours combine, then season to taste.
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Boil the spaghetti
While the asparagus and tomatoes are cooking in the pan, boil the spaghetti in salted water until tender. Drain, but keep back about a cup of the cooking water.
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