Heat the butter and oil in a medium saucepan. Cook the
onion and garlic just until golden; add wine
and rosemary and reduce for 7 - 8 minutes. Carefully
add 1 1/2 cup of the milk. Slowly heat
to a boil. Stir corn starch into remaining cold
milk. Gradually add to the sauce. Boil for one
minute and reduce heat.
Stir the parsley,
cream and the grated parmesan into the sauce.
Season to taste with fresh black pepper, and
a little sea salt if necessary. Add the sliced
Steam the asparagus
until just tender.
Cook the pasta
in rapidly boiling salted water (with oil, of
course) until al dente. Drain and spread on
Arrange the asparagus
on the pasta and cover with sauce or mix it
in beforehand or toss the noodles with the sauce
and serve in a large pasta bowl, it's up to
you. It's good to reserve a little sauce to
drizzle over the top. Also, hold back
a few parsley leaves and have plenty of Parmesan
to grate and pepper to grind over individual