Pasta with Asparagus

About This Recipe

This easy Pasta with Asparagus recipe is a fresh spring dinner with a light creamy sauce made from egg yolk, Parmigiano-Reggiano, and pasta water—no cream needed. Serve it with your favorite protein or double the recipe to enjoy it as a meatless main.

Ingredients

• 1 lb thin asparagus (cut into 2" pieces (tough ends trimmed))
• 6 oz uncooked pasta (such as spaghetti or GF pasta)
• 1 tbsp extra virgin olive oil
• 3 cloves garlic (crushed )
• kosher salt ( and fresh cracked pepper, to taste)
• 1 large egg yolk
• ¼ cup Parmigiano-Reggiano cheese (freshly grated )

Instructions

1. In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp.
2. Remove with a slotted spoon and drain asparagus in colander.
3. Add the pasta then cook according to package directions for al dente.Reserve 1 cup pasta water before draining.
4. Meanwhile, in a large 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.
5. In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved pasta water, salt and pepper. Mix well.
6. 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.
7. Toss in asparagus and mix well. Adjust salt and pepper to taste.
8. If pasta seems too dry add more reserved liquid a tablespoon at a time.
9. Serve with additional grated cheese.