This recipe was inspired by a dish on Chow.com and executed due to upcoming expiration dates. You can use heavy cream, creme fraiche mascarpone cheese. I added some hazelnuts that were left over from the previous nights dinner to give the dish a little crunch.
1 TBSP butter
1 small yellow onion, small dice
1/4 c plus minced green garlic
Salt and pepper
8 oz mascarpone cheese
1 lb pasta
1 lb asparagus, sliced into 1/2 inch pieces
1/4 c hazelnuts, toasted and chopped
Bring a large pot of heavily salted water to a boil over high heat.
Melt the butter in a small saucepan over medium heat until foaming. Add the onion and garlic. Season with salt and pepper and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.
Add the mascarpone and cook over low heat until melted, about 5 minutes. Taste and season with more salt and pepper as needed. Remove the sauce from the heat and set aside.
Add the asparagus to the boiling water. Boil, stirring occasionally, until tender about 4 to 5 minutes.
Add asparagus to sauce and cook pasta according to package. Reserve 3/4 cup of the pasta water.
Add the pasta to the cream sauce, remaining and 1/4 cup of the pasta water. Toss to coat the pasta and vegetables, adding more pasta water by the tablespoonful as needed to reach the desired consistency.
Top with hazelnuts and serve.