How to make it:
Boil a pot of water. Add a tablespoon of salt when you add in the noodles. Cook until aldenté. Strain and set aside.

Thinly slice the sausage and sear over medium heat in a large skillet or braiser until slightly brown both sides.

While that's cooking, wash and cut up the asparagus into bite sized pieces, discarding the tougher bottom ends. Once the sausage is almost done, add in the chopped asparagus and sauté for a few minutes.

Turn down the heat to low-medium. Add the minced garlic and stir for 30 seconds.

Add heavy cream and bring to a simmer for 5 minutes stirring occasionally getting all of the browned bits on the bottom. Once that thickens a little bit, add the strained, cooked noodles and let meld together on low for a couple minutes.

Salt to taste. You're ready to serve!

*If you wanted to keep it dairy free, just use a few ladles of the pasta water. It still yields lots of incredible flavor - you won't miss a thing!