INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 15 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: MEDIUM

1 LB. ASPARAGUS, CUT

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1 ONION, FINELY CHOPPED

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5 TBLSPOONS EXTRA VERGIN OLIVE OIL

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SALT TO TASTE

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FRESLY GRATED PARMIGIANO CHEESE

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INGREDIENTS FOR PASTA

1 LB. SPELT FETTUCCINE

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WATER TO BOIL THE PASTA

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SALT TO TASTE

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RECIPE

START BY POTTING THE WATER TO BOIL, WHEN THE WATER BOILES ADD THE SALT AND THE PASTA. COOK ONE MINUTE LESS THE THE DIRECTIONS. 
IN A LARGE FRY PAN PLACE THE OLIVE OIL, ONIONS AND SALT AND COOK OVER MEDIUM HEAT

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WHEB THE ONION BROWNED, ADD THE ASPARAGUS AND STIR

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COOK THE ASPARAGUS, COVERED AND STIRRING OCCASIONALLY, TIL THE ASPARAGUS ARE SOFT. ADD MORE SALT IF YOU HAVE TO.

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ADD THE DRAINED PASTA TO THE ASPARAGUS AND COOK ABOUT ONE MORE MINUTE

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SERVE THE PASTA HOT WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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