Asparagus, feta, lemon and onion pasta
200 gr slim green asparagus
1 large red onion
25 gr feta
zest of half a lemon
1 tbsp lemon juice
large handful basil leaves
1 tbsp olive oil
a short pasta shape, enough for one person
Bring a large pot of well-salted water to a boil.
Peel the onion and slice it into slim wedges. Crumble the feta.
Heat the oil until warm. Add the onions and lower the heat. Cook until soft.
Wash the asparagus and snap off the woody ends of the stems. Slice each stalk in 3 cm lengths. Separate the tips and the other pieces.
Add the pasta to the water when it boils and set the timer for three minutes less than you would to fully cook the pasta. When the timer sounds, add the asparagus pieces, but not the tips. Set the timer for two minutes and add the tips when it sounds. Boil for one more minute and drain the pan. (If the simultaneous timing makes you nervous or you are not sure your asparagus are slim enough to be done in three minutes, cook the asparagus separately until they are tender but still firm.)
Leave the pasta and asparagues to cool for a minute or two. Add the softened onions, the feta and the lemon zest and juice. Mix thoroughly. Chop the basil into fine ribbons and add them too. Serve.