Ingredients

How to make it

  • In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. I steamed mine....make sure you save some of the water!!
  • Drain asparagus in colander reserving 1 cup liquid before draining.
  • Cook pasta. When water boils cook pasta according to package directions for al dente.
  • In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. (Add the asparagus water a little at a time if it's till hot....you don't want to cook the egg yolk!!)
  • 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.
  • 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.
  • Serve with additional grated cheese.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes