Campanelle con Asparagi (Asparagus)


1 Pound Pasta
1 ½ Pounds Asparagus ( 2 large bunches )
1 Onion, finely chopped
1/3 cup Olive Oil
Salt & Pepper to taste
Parmigiano Cheese, grated, for serving


Wash the asparagus and trim the tough ends. Cut the tips and set aside & keep separate. Cut the remaining sections into pieces. Steam or boil the pieces until tender, and set aside.

Heat oil over medium heat, add the onion and cook until tender. Add the asparagus pieces and cook together for about 5 minutes. Salt & pepper to taste. Using a food processor, blend until pureed.

In the same skillet, add asparagus tips to a small amount of water. Cover and cook a couple of minutes. Add the pureed mixture, cover and cook until tips are tender.

Bring a large pot of salted water to boil. Cook pasta until al dente, drain retaining some of the cooking water. Add the pasta to the skillet with asparagus and mix, adding some of the cooking water if needed.

Serve immediately with parmigiano.