Asparagus and Sausage Pasta

Method

1. Clean the asparagus: remove the woody ends and peel the lower part of the stems.
2. Separate the tips from the stems. Cut the stems into rough chunks.
3. In a large non-stick pan, sauté the chopped onion and sausage meat (removed from casings) over medium heat until the onion is caramelized and the sausage is cooked.
4. Deglaze with a splash of white wine, scraping up any browned bits from the pan.
5. Remove the sausage and onion mixture from the pan and set aside.
6. In the same pan, add a little oil and cook the asparagus tips with a pinch of salt for 3-4 minutes until tender but still crisp. Remove and set aside.
7. Add a little more oil and the chopped asparagus stems to the pan. Add a small amount of water and cook for about 10 minutes until soft.
8. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.
9. Transfer the cooked asparagus stems to a blender. Add basil leaves, black pepper, a drizzle of oil, and a pinch of salt (if needed). Blend until smooth to obtain a creamy sauce. Adjust salt to taste.
10. Return the sausage and onion mixture to the pan, add the asparagus tips, and heat through.
11. Add the creamy asparagus sauce to the pan and stir to combine.
12. Drain the pasta and add it to the pan. Toss everything until well combined and heated through.
13. Serve immediately, finishing with a grind of black pepper and a few fresh basil leaves if desired.