Ingredients:

8 (more or less) stalks of asparagus.
5 Cloves of garlic.
3/4 Cup freshly grated Pecorino romano cheese or Parmesan cheese (about 21/2 ounces).
1 Cup of chicken broth.
3 Handsful of gnocchi.
Enough basil, oregano & thyme.
Olive oil

Directions:

Trim the blunt ends of the asparagus and discard. On the diagonal, cut the stalks into 2 inch lengths.

Heat 2 or so tablespoons of oil over medium heat and add 2 cloves garlic, minced.

When aromatic, add the asparagus. Season with salt, pepper, basil, oregano & thyme. Cook until tender. Remove from the stove and set aside.

Cook the pasta, reserving 1 cup of liquid.

Add 3 cloves minced garlic to olive oil. When aromatic, add the chicken broth. Season as you did the asparagus.

Let the mixture simmer and reduce some. Return the asparagus to the mixture.

Add the gnocchi and grated cheese. Mix and let the cheese join with the pasta.

Add the reserved liquid as needed to maintain a liquid balance.

Notes:

This recipe is based on one called "Garganelli with Asparagus and Pecorino Cheese" from Cooling Light, April 2011.

It is a very good way to use the uncooked asparagus leftover from a large bunch.

I could not find garganelli in any store. So I substituted gnocchi. It works fine.

The result is tasty. I recommend it.

Servings: Two.