Possibly the best iteration of this meal I've ever created, it's glorious

Oh, how the tender spears of asparagus bring a smile to my face each spring. Here in the Midwest, we honor the short but sweet asparagus season by incorporating this delightful vegetable into many dishes. Today, I'm sharing a simple yet elegant recipe, Asparagus and Parmesan Cream Pasta, which marries the earthy taste of fresh asparagus with the rich, comforting warmth of Parmesan cream sauce. This dish is perfect for those evenings when you want something a little special but not too fussy – a celebration of spring and the comforts of home cooking.

This creamy pasta pairs wonderfully with a crisp, green salad tossed with a light vinaigrette to cut through the richness of the sauce. For those who might enjoy a bit of crunch, a side of toasted garlic bread will beautifully complement the creamy texture of the pasta. And, of course, don’t forget a glass of your favorite white wine, something that stands up well to the bold flavors of Parmesan.

Servings: 4

1 lb pasta, any shape you prefer
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh basil leaves, for garnish

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving some of the pasta water.

2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and onion, sautéing until they are translucent and fragrant.

3. Add the asparagus to the skillet and cook until just tender, about 4-5 minutes, depending on the thickness of your asparagus.

4. Pour in the heavy cream and bring to a simmer. Reduce the heat and let the cream thicken slightly.

5. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.

6. Add the drained pasta to the skillet and toss to coat with the cream sauce. Season with salt and black pepper.

7. Serve hot, garnished with fresh basil leaves.

For those who like a bit of a twist, adding a pinch of nutmeg to the cream sauce can introduce a subtle depth of flavor. If asparagus isn't your favorite or it’s out of season, green beans or peas make delightful substitutes. For a non-dairy version, replace the heavy cream with canned coconut milk and use a plant-based Parmesan cheese alternative.