| • 340 grams (or so) penne pasta (gluten-free works) |
| • 30-35 stalks fresh asparagus, washed and ready |
| • About half a large onion, finely chopped |
| • Olive oil |
| • 2 tsp minced garlic (or to taste) |
| • ½ tsp ground black pepper (or to taste) |
| • 2 Cups cream |
| • 1 tsp red pepper flakes |
| • Lemon pepper to taste |
| 1: Slice the asparagus into half-inch bits, on a bias. Cut the points in half lengthwise. |
| 1: Cook the pasta until done. Drain. (If using gluten-free pasta, rinse.) | |
| 2: Heat the olive oil in a skillet. Saute the onion and asparagus until nearly done, and then add the garlic. Cook until done. | |
| 3: Add cream and pepper flakes. Let simmer until the cream slightly thickens, but don't let the asparagus become too soft. Stir in lemon pepper. | |
| 4: Pour the sauce over the pasta. Mix well. |
Provided by Susanne in Switzerland