1. Melt butter in a large sauté pan over medium heat. Add the diced onion and cook for 3-4 minutes until it turns translucent and begins to brown. Stir in the minced garlic and cook for 1 minute until fragrant.

2. Pour in the bow tie pasta, vegetable broth, red pepper flakes, and black pepper. Scrape the bottom of the pan to release any browned bits. Bring everything to a simmer, then cover and reduce heat to low.

3. Check your pasta package for the total cook time to reach al dente. Cook the pasta covered for that time minus 4 minutes.

4. While the pasta cooks, snap the woody ends off your asparagus spears and cut them into thirds. You should have pieces about 1-2 inches long.

5. After the initial cooking time, remove the lid and stir in the asparagus pieces. Replace the lid and continue cooking for the remaining 4 minutes.

6. Remove the lid. Most of the liquid should be absorbed by now. Pour in the heavy cream and sprinkle the Parmesan cheese over everything. Stir gently to combine and let it cook for 2 minutes.

7. Remove the pan from heat and let it sit for 5 minutes before serving. During this resting time, the pasta will absorb more moisture and the sauce will thicken perfectly.