So my wife and I will be doing this at least once a week for awhile: We cut asparagus into 2-inch lengths, an entire bunch per person; we don’t even peel it. Then we take a bunch of scallions, also a bunch per person, and we chop them rather coarsely, the white part AND the green part, and we saute them and the asparagus in plenty of Fairway extra-virgin olive oil in a big saute pan along with a few cloves of garlic that we smash against the side of the pan with the wooden spoon we’re using.
Scallions in first, brown ‘em, then add the asparagus and a healthy glug or two of the best white wine you can muster. Don’t cook that asparagus very long – keep ‘em almost raw, and then we turn off the flame, and we toss the mixture with penne, the pasta shape that looks like a quill, and it can be wholewheat penne, at least ours is. That’s all there is to it, one of my favorite pasta dishes of all times, except for a huge chunk of Parmigiano or Grana Padano and my favorite grater.