20 asparagus, trimmed

1/3 cup (75 ml) olive oil

Salt and pepper

3/4 lb (375g) tagliatelle

1 onion, chopped

1 clove garlic, finely chopped

1/4 cup (60 ml) white wine

1/4 cup (60 ml) chicken broth

1 1/2 cups (375 ml) feta cheese, crumbled

1 1/2 cups (375 ml) cherry tomatoes, halved

1/4 cup (60 ml) fresh flat parsley, chopped

1/4 teaspoon (1 ml) ground nutmeg

With the rack in the highest position, preheat the broiler.

Place the asparagus on a baking sheet. Drizzle with about 15 ml (1 tablespoon) of oil. Season with salt and pepper. Broil until tender but still firm, or 5 to 6 minutes, stirring halfway through. Remove from the oven and cut the asparagus, on the bias, into sections. Set aside

In a large pot of boiling salted water, cook pasta until al dente. Drain.

Meanwhile, in saucepan, soften the onion and garlic for 4 to 5 minutes in the remaining (60 ml / 1/4 cup) oil. Do not let brown.

Add the remaining ingredients, then the pasta and asparagus. Stir until warm throughout. Season with salt and pepper.

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