Peel the bottom half of the asparagus spears with a peeler and cut them diagonally into 5 pieces. Slice the onion thinly and mince the garlic.

Boil water in a pot and cook the spaghetti 1 minute less than the package instructions. Drain the water.

Heat olive oil and garlic in a frying pan until fragrant, then add the onion and sauté over medium heat until softened.

Add the clams and sake, cover with a lid, and steam for 2 minutes until the clams open.

Add water, bring to a boil, then add asparagus, consomme powder, and salt and pepper. Mix well.