Wash, trim, and drain the asparagus and let it dry. I cut or break off the woody parts towards the end of the asparagus spear. You can usually know how much to take off by bending the whole spear in half and the "no good" part will naturally snap off at the point where it is woody.

Set the cream cheese out on the counter about an hour before you are going to make this dinner.

Boil the bow tie pasta so that it is al dente and when it is done cooking, before you drain the pasta, reserve 2 to 2.5 cups of the pasta water and stir in the chicken bouillon to the hot pasta water for it to dissolve.

Pat the asparagus dry and cut it into 1 inch pieces.

Add the butter to a deep sided skillet and sauté for three minutes. Season the asparagus with a little salt and pepper and also the garlic and onion powders. Continue to sauté 5 to 10 more minutes. You want the asparagus to still have some crispness to it. How fast it cooks will depend on how thick the asparagus is. Taste a piece and decide.

When the asparagus is cooked to your desired crispness, cut the cream cheese brick into 6 to 8 small cubes and add it to the skillet.

Heat should be on low to medium. Sauté the asparagus with the cream cheese until the cream cheese starts to melt. Stir well to break up the lumps and get this to start being creamy. Add the nutmeg. Stir.

Slowly start to add the pasta water about ¼ cup at a time. Whisk/stir each time you add some to make the cheese sauce creamy. You may or may not use ALL of the pasta water. Look at the sauce and decide. It should coat the back of a spoon. You can make it as thick or as thin as you like so eyeball this. Bring this all to a simmer and let it simmer on very low temp for 5 minutes.

Add all of the pasta to the skillet and toss to coat in the sauce.

Serve topped with black pepper and you can add Parmesan cheese to the top if you like.