- Cook Time
- Prep Time
- 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.