- In a heavy skillet cook the onion and the garlic in the oil and butter over moderate heat, stirring, until the mixture is golden and season it with salt and pepper.
- While the onion is cooking, in a kettle of boiling salted water cook the linguine for 10 minutes, or until it is al dente, and drain it.
- To the skillet add the asparagus and cook the mixture over moderate heat, stirring, for 2 minutes. Add the wine and cook the mixture, stirring for 2 more minutes.
- Remove the skillet from the heat, add 1 tablespoon water, the lemon juice, the linguine, the Parmesan, and salt and pepper to taste, and toss the mixture well. Serves 2
From Gourmet 1990