Directions
- Saute the onion and garlic in olive oil on medium heat for 3 minutes.
- Season with salt and pepper and then toss in the tomatoes and the asparagus. Cook for another 60 seconds.
- Then add the vegetable stock, white wine, and cream and cook for 3-4 minutes. The sauce should be nice and bubbly. Add then cornstarch slurry and the mixture should thicken immediately.
- Reduce the heat and add the pasta. Toss well to coat the pasta and enjoy immediately.
For more ‘just good food!,’ visit DariusCooks.com and follow me on Instagram & Twitter @DariusCooks.