Sauté the onions and asparagus in 2 tbsp of butter
Cook the linguine according to package instructions
Reserve ½-1 cup of the pasta water
Add the remaining 2 tbsp of butter, cream cheese, and parmesan to the pasta and stir to create a creamy sauce, adding pasta water as needed to reach desired consistency
Toss the sautéed asparagus and onions with the creamy pasta
