Penne with Asparagus and Ricotta

Ingredients

2 bunches		asparagus, bottom ends trimmed
1		onion
2 tbsp	30 ml	water
1 tbsp	15 ml	olive oil
2/3 cup	160 ml	ricotta cheese
500 g		penne (short tube pasta)
2		eggs, lightly beaten
to taste		salt
to taste		black pepper

Boil the asparagus in salted boiling water until tender. Remove and set aside.
Boil the pasta in the water in which the asparagus was cooked, until fully done but slightly firm (al dente).
Cook the onion in the olive oil with the water in a small pot for about 5 minutes. Add the ricotta.
Drain the pasta and return it to the pot in which it was boiled, keeping it over medium-high heat.
Add the beaten eggs, season with salt and pepper. Add the cheese mixture and the asparagus. Stir well and serve.

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