The pasta I used was pasta with eggs. Wider than linguine.

1. Prepare beef slices and chopped asparagus.

2. Cook pasta according to the instruction. Soak in cold water and drain.

3. Heat a little oil in the pan. Add in beef slices. Quick stir fry with medium-high heat. Bring to brown.

4. Add in 2 cloves of minced garlic, 1 tsp dried thyme. Mix well.

5. Cut in 20g butter. When butter melts, add in asparagus and stir fry for 2 mins.

6. Pour in 2 tablespoon white wine. Turn to high heat. Simmer for 1-2 mins.

7. Season with salt and black pepper.

Add in drained pasta and give them a good mix.