I N S T R U C T I O N S

start by peeling your onion and garlic and chop both as fine as possible 

add some olive oil to a sauce pan and sauté your onions and garlic on low heat

while your onion and garlic is sautéing, break off any tough, white bottoms and chop the remaining part of your asparagus in to 1,5cm pieces and add it to the sauce pan 

once your onion is translucent deglaze everything with white wine, let this simmer for 2 minutes and add in your water, vegetable stock, nutritional yeast and pastina and let it cook on low with the lid on (you can always add more water if needed)

meanwhile chop your parsley, add it to your pasta once it is almost al dente and the water is not yet fully absorbed (I also added leftover lemon and thyme butter from my last dinner magazine but this is totally optional and can be replaced with some fresh thyme, lemon and a piece of butter to taste)

once your sauce is creamy and your pasta is al dente it is ready to serve - add salt and freshly cracked black pepper to taste.