Penne with spinach sauce and asparagus

Peel the asparagus down from under the cup. Cut off the woody ends so that all asparagus is the same length. Cook the asparagus for 3 minutes in a frying pan with plenty of boiling water with salt. Take the pan of the hour and leave the asparagus covered for another 10 minutes. Boil the penne in a pan with plenty of boiling water with salt in 10-12 minutes until al dente.

Chop the onion finely. Finely chop the garlic. Heat the olive oil in a pan and gently fry the onion and garlic. Stir in the cubes of spinach and whipped cream. Let the spinach cubes thaw while stirring and heat everything while stirring to a nice sauce. If necessary, add some of the pasta cooking liquid to thin the sauce.

Drain the penne and scoop the pasta through the spinach sauce. Keep everything warm for a while. Remove the asparagus from the water and let it drain in a colander. Serve the penne with spinach sauce and place the asparagus on top. Garnish with fresh basil leaves.