Linguine with Asparagus Lisa Walsh   From Every Day with Rachael Ray May 2007 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.

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