Now, this is one of my favorite recipes. You take a pound of pasta (small curly pieces, not long strands) and boil it up. Simmer down 3/4 cup balsamic vinegar (to about 1/4 cup, nice and syrupy). Saute sliced red onion, the asparagus (chopped into 1" bits), some basil, some pepper, some lemon juice.
Drain pasta, add asparagus mix, and drizzle with vinegar. Stir well. Stir in about a cup of shaved Pecorino Romano.
This is so good, and so easy. It tastes much fancier than it is, and it's so satisfying. I love asparagus season!