Green Tagliatelle with White Asparagus
Peel the onion and cut into small cubes. Rinse the asparagus thoroughly, peel and cut off the tough ends. Separate the asparagus tips from the stalks and slice the stalks on the diagonal.
Heat the butter in a skillet. Add the onion and cook, stirring occasionally until translucent. Add the asparagus tips and slices and sauté briefly, stirring occasionally. Stir in the broth, cream cheese, salt and pepper, cover and cook the asparagus for 10 minutes or less, depending upon your preference.
Cook the tagliatelle according to package directions until al dente.
Drain the pasta and transfer to a bowl with the asparagus mixture. Toss to combine, aarrange on plates and serve sprinkled with chervil.