Set a large skillet over medium heat and add enough olive oil to coat the pan. When the oil shimmers, add 1 finely dice yellow onion (or 2 spring onions -
I'm going to use the green onions from this week)
and a generous pinch of salt. Reduce the heat to medium-low and cook, stirring occasionally, until tender, about 12 minutes.
Add 3 minced garlic cloves (
I'm going to use the green garlic I have left from last week or maybe my garlic scapes.
) Cook gently until the garlic starts to give off an aroma, about 20 seconds. Before the garlic begins to take on any color, add 2 cups heavy cream and simmer until reduced by half, about 25 minutes.
In the meantime, snap the woody ends off 1 to 1 1/2 lbs of asparagus and discard. Cut the asparagus into 1/4 inch slices on the bias and set aside. When the cream is almost done reducing, cook 1 pound fettuccine or penne pasta until nearly al dente. A minute before the the pasta is done cooking, add the sliced asparagus into the pasta water and cook.
When pasta is al dente and asparagus is barely cooked, drain, reserving 1 cup of the pasta cooking water. Add the noodles and asparagus into pan and toss with cream, 3 ounces (about 1 cup) finely grated Parmesan, 1/4 cup chopped mint leaves, and freshly ground black pepper. Add a little pasta cooking water if needed to loosen the sauce and achieve a creamy consistency Taste and adjust for salt. Serve immediately.