Pasta with Asparagus
Ingredients
The pasta and vegetables
-
1
lb
thin asparagus, cut into 2" pieces
-
6
oz
uncooked pasta
The sauce
-
1
tbsp
extra virgin olive oil
-
3
cloves
garlic, crushed
-
1
large
egg yolk
-
¼
cup
freshly grated Parmigiano-Reggiano cheese
Seasoning
-
to taste
salt
-
to taste
fresh cracked pepper
Instructions
- Boil 4 cups of salted water in a large pot.
- Add asparagus and cook for 3-5 minutes until tender-crisp, then drain, reserving 1 cup of the liquid.
- Fill the pot with salted water again and bring it to a boil for the pasta.
- Cook pasta according to package directions for al dente.
- In a sauté pan, heat olive oil and add garlic, cooking until golden.
- Add asparagus, salt, and pepper, sautéing for 1-2 minutes.
- In a small bowl, combine egg yolk, Parmigiano-Reggiano, reserved asparagus liquid, salt, and pepper, mixing well.
- Return drained pasta to the pot and mix with the egg mixture, cooking on medium-low for about 2 minutes until the sauce thickens.
- Toss in asparagus and mix well, adjusting salt and pepper to taste.
- Serve with additional grated cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
227
Total fat
7g
Total carbohydrates
38g
Total protein
10g
Sodium
73.5mg
Cholesterol
50mg
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