Asparagus Pasta Recipe

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.