Instructions: Cut the asparagus into 50mm lengths and blanch them in boiling water for 2 to 3 minutes until tender.

Reserve 5 tbsp of the blanching water.

Melt the butter in a saucepan on the simmering place.

Cook the onion until soft. Add the asparagus pour in the reserved blanching water and the wine.

Cook until most of the liquid has evaporated.

Cook the pasta on the boiling platein plenty of boiling salted water until al dente.

Drain.

Add the cream to the sauce and stir well. Heat gently until bubbling.

Stir in half the cheese taste and season.

Toss the sauce into the pasta. Serve with the remaining parmesan sprinkled over.

Serves 4

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