Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.

1 Tbl table salt	1 Cup chopped fresh basil
1/2 Teaspoon table salt	1 Tbl lemon juice
1 Lb campanelli	1 Cup shaved Pecorino Romano
3/4 Cups balsamic vinegar	** bottom 1 inch trimmed and
5 Tbl extra-virgin olive oil	-discarded
1 Lb asparagus **	spears halved lengthwise if larger
1 1/2 Cups medium red onion, 1	-than
-halved and sliced 1/8-inch thick	1/2-inch in diameter
1/2 Teaspoon ground black pepper	and cut into 1-inch lengths
1/4 Teaspoon red pepper flakes

1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.

3. While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.