Heat one onion (finely diced) and eight garlic cloves (sliced thin) in extra virgin olive oil over medium heat for 15 minutes.  At the same time start boiling whole wheat pasta.  Cut 25-30 white asparagus (they come in 12oz jars and don't need cooking) in one inch pieces and throw in with the onion and garlic.  Slice thin roasted red pimientos (one small can) and add to the mix.  Pour a splash of white wine over the mix and stir with a wooden spoon, scraping the bottom of the pan to release the flavors.  After a minute or two, pour four or five tablespoons of water from the pasta over the mix and correct the seasoning.  Pour some pasta over a large pan and mix with a tablespoon of butter.  Add the mix, add abundant Parmesan cheese and stir well.  Serve immediately.  The sauce should be enough for three servings (add pasta to the sauce little by little, to make sure that each serving has enough sauce).