• 1 hot green chile pepper, chopped (optional)
• 1 small onion, finely chopped
• Extra virgin olive oil
• ½

Crush the chile peppers in a mortar and pestle with a little salt. Sauté the onion on medium heat in 2 tablespoons of olive oil until it turns lightly golden. Add the finely chopped asparagus and the chile and continue to cook for about 5 minutes, until the asparagus is bright green but still slight