I usually make this pasta dish with penne because it mimics more closely the look of the asparagus. But when I went to the store in search of whole grain penne there was none to be found. In fact about the only shape they had was rotini. So rotini it is. This is really easy. Cut up the asparagus. Blanch it in the pasta cooking water. Cook the rotini to al dente. Put the asparagus and pasta together with a bit of oil and some reserved cooking water. Stir it around over heat to reduce the water and turn it into a light starchy dressing for the pasta. Finish with sea salt, freshly ground pepper, good olive oil and Parmesan cheese (omit for vegan.)

Whole grain rotini with asparagus