Instructions
Break off the woody ends of the asparagus. Peel the stalks if needed. Break off the flower ends and cut the stems into 1/2 inch sections. Add half
of the butter to a large, deep skillet. When it is melted, add onion and cook until softened, stirring occasionally, until it browns, 3 to 5 minutes. Add pasta and cook until it begins to brown, stirring
occasionally, about 5 more minutes. Add a ladle of stock. When the stock is absorbed and the pasta swells, add more stock and continue to stir occasionally, until the pasta is almost done, another 5
minutes. Add asparagus tips and a bit more stock. Stir until the tips are crisp and tender, pasta is cooked to your liking, and the mixture is moist, yet not soupy. Stir in remaining butter and cheese to
taste. Serve.
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