MAKES TWO SERVINGS
Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Trumpets and cook for 5-8 minutes.
While the pasta is cooking, sauté the spring onions and chili flakes in 1 tablespoon of olive oil over high heat. After about 30 seconds add the asparagus, salt (to taste) and 5 ounces of pasta water so the spring onions do not caramelize. Simmer for 1 more minute, making sure the asparagus remains firm.
Add the Sfoglini Trumpets, 1 tablespoon of olive oil, 2 tablespoons of cheese, parsley and turn off heat. Mix ingredients and serve with grated Parmesan cheese and salt and pepper to taste.