Asparagus and Olive Linguini

• 1 lb asparagus, trimmed and cut in 2 inch pieces
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 14 lb black olives, pitted and coarsely chopped
• 12 ounces linguine
• 1 cup grated parmesan cheese

1. In a large saucepan with boiling water, cook asparagus until just tender, about 3 minutes.
2. Drain and rinse under cold water.
3. Drain again.
4. In a medium frying pan, heat 2 tablespoons olive oil over medium heat.
5. Add onions and cook, stirring occasionally, until lightly browned, 8-10 minutes.
6. Add olives and asparagus.
7. Cook, stirring to heat through 1-2 minutes.
8. Meanwhile in a large pot of boiling water, cook pasta until tender but still firm, 8-10 minutes.
9. Drain.
10. Transfer pasta to a serving bowl and toss with 1 tablespoon olive oil.
11. Keep warm.
12. To serve, place pasta on a large serving platter.
13. Top with asparagus and olive mixture.
14. Serve the Parmesan on the side.

olive oil, onion, black olives, linguine, parmesan cheese

Taken from www.food.com/recipe/asparagus-and-olive-linguini-334282 (may not work)