3/4 lb (375 g) farfalle

2 onions, chopped

4 cloves garlic, chopped

3 tbsp (40 g) butter

1/2 cup (125 ml) white wine

2 cups (500 ml) chicken broth

1 1/2 lb (675 g) asparagus, cut into pieces

3/4 cup (180 ml) mascarpone cheese

1 lemon, the grated zest only

1/2 tsp chopped fresh thyme

2 cans (4 oz/120 g each) crab meat, well drained OR 1/2 lb (225 g) fresh crab meat

Salt and pepper

In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly.

Meanwhile, in a large skillet over medium heat, soften the onion and garlic in the butter. Deglaze with the wine and reduce until almost dry. Add the broth and asparagus and bring to a boil. Let simmer, uncovered, until al dente.

Stir in the mascarpone, zest and thyme. Add the crab meat and pasta and heat through, stirring gently to coat well. Season with salt and pepper. Add broth, if needed. Adjust the seasoning.

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