Laurie’s Asparagus & Noodles

Prepare noodles according to package directions (sometimes I use chicken broth as the cooking liquid).

While noodles are cooking, break woody ends from asparagus and discard. Cut off the tips and leave whole. Cut the rest of the stalks into 1″ diagonal slices.

Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.

Cook asparagus, onion, red pepper, and garlic until asparagus is tender crisp. Season with salt and pepper. Lower heat; add a bit of water and cover the pan if the asparagus isn't as soft as you'd like.

Drain noodles (reserving 1/2 cup of the cooking water) and add to the skillet along with 1 tablespoon of butter and the parmesan cheese.

Toss gently until heated through. Add some of the pasta water if a creamier consistency is desired.