1/2 cup extra virgin olive oil
1 medium yellow onion, minced
30 thin asparagus spears, woody ends trimmed, cut into 1/2 inch pieces
1/2 t salt
1/4 t freshly ground black pepper
1 lb. pasta of your choice, such as gnocchi, farfalle or rigatoni
1 cup Pecorino cheese, freshly grated
crushed red peppers
Heat the olive oil in a large skillet over medium heat. Add the onion and saute for about 10 minutes, or until the onions begin to brown. Add teh asparagus, salt, pepper and 2 cups of water, cook, covered for about 30 minutes, crushing the asparagus against the pan every few minutes. The asparagus should form a chunky puree. Remove the lid and reduce the sauce so it is slightly thicker and the consistency to coat the pasta.
Meanwhile cook the pasta, drain well and toss in the sauce, serve immediately, passing the Pecorino chees and crushed peppers.