Creamy Spinach and Garlic Scape Pasta with Asparagus

1 bunch garlic scapes sliced into thin cross sections. 

¼ lb of spinach, washed and rough chopped

½ lb asparagus, cut into bite sized pieces

1 lb pasta

1 pint heavy whipping cream

½ cup white wine

½ cup shredded parmesan cheese

2 Tbsp olive oil

Salt and pepper to taste

Start pasta water boiling with a little bit of salt. Cook pasta until al dente.

Sauté asparagus for 3 minutes, then remove from the pan.

Add Garlic Scapes and sauté until they are aromatic 1-2 minutes then deglaze pan with white wine and reduce until liquid until almost gone. Then reduce heat to low and cream.

Cook on low until the cream is reduced by half then add the spinach. Continue to cook over low heat until cream is reduced by half again. Stir frequently so no burning happens in the bottom of the pan.

Once desired consistency is reached, turn off the heat. Add the cooked asparagus to the creamy spinach mixture. Add the Parmesan cheese and season to taste. 

Fold pasta into sauce and enjoy.