Prep Time: 10min Cook Time: 15min Servings: 4
1 pound linguine
1 onion, sliced into thin wedges
4 cloves garlic, chopped
1 pound asparagus, trimmed and chopped into 1-inch pieces
Crushed red pepper
- In a large pot of boiling, salted water, cook the linguine until al dente; drain.
- Meanwhile, in a large skillet, cook the onion and garlic in 1/4 cup extra-virgin olive oil over medium heat until tender and translucent, about 5 minutes.
- Add the asparagus and 1/4 cup water; cover and cook until the asparagus is tender but still crisp, about 4 minutes more season to taste with salt, pepper and crushed red pepper. Add the linguine and toss.