2 tablespoons Lupetta Extra-virgin olive oil
One red onion sliced
2 tablespoons asparagus cream
600ml double cream
1 tablespoon fresh chopped parsley
One small bunch asparagus tips blanched
One veg stock cube
Seasoning to taste
Parmesan to garnish
Heat the all in a pan, add the onion and cook for 5 to 6 minutes. Add the cream, stock, asparagus cream and bring to the boil. Simmer for 2 to 3 minutes and season to taste.
Place asparagus sauce over the pasta and garnish with the fresh asparagus parsley and parmesan cheese.