Ingredients
1lbthin asparagus,cut into 2-inch pieces, tough ends trimmed
6ozpasta,uncooked
1tbspextra virgin olive oil
3garlic cloves,crushed
salt and fresh cracked pepper
1large egg yolk
¼cupParmigiano Reggiano cheese,freshly grated
Preparation
In a large pot, boil 4 cups of water with salt.
When boiling, add asparagus and cook for about 3 to 5 minutes until tender-crisp.
Drain asparagus in a colander reserving 1 cup of liquid before draining.
Fill a pot with salted water. Cover and boil for pasta. Cook pasta according to package directions for al dente. Meanwhile, heat olive oil in a sauté pan.
Add garlic and cook until golden. Add asparagus, salt, and pepper then sauté for about 1 to 2 minutes, tossing with oil and garlic.
In a small bowl, combine egg yolk, Parmigiano-Reggiano cheese, ¼ 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 for about 2 minutes until sauce thickens and sticks to the 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.
