1 lib thin asparagus, cut into 2 inch pieces (tough end trimmed)
6 oz uncooked pasta such as ronzoni smart taste or dreamfields
1 tbsp extra virgin olive oil
3 cloves garlic, crushed
salt and fresh cracked pepper
1 large egg yolk
1/4 cup freshly grated parmigiano-reggiano cheese
In a large pot boil 4 cups water with salt. When boiling, add
asparagus and cook 3-5 minutes, until tender crisp. Drain
asparagus in colander reserving 1 cup liquid before draining.
Fill pot with salted water, cover and boil for pasta. When water boils
cook pasta according to package directions for al dente.
Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until
golden, add asparagus, salt and pepper and sauté about 1-2
minutes, tossing with oil and garlic.
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese,
1/4 cup reserved asparagus liquid, salt and pepper. Mix well.
After pasta is drained return to pot and mix with egg mixture.
Cook on medium-low about 2 minutes, until sauce thickens and
sticks to pasta. Toss in asparagus and mix well. Adjust salt and
pepper to taste. If pasta seems too dry add more reserved liquid
a tablespoon at a time. Serve with additional grated cheese.
227 calories per 1 1/4 cup
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