How To Make Asparagus Pasta
Asparagus is a nutrient-rich vegetable and what better way to enjoy them in your regular pasta! This asparagus pasta is delicious and surprisingly creamy!
- 1lbthin asparagus,cut into 2-inch pieces, tough ends trimmed
- 1tbspextra virgin olive oil
- 3garlic cloves,crushed
- salt and fresh cracked pepper
- 1large egg yolk
- ¼cupParmigiano Reggiano cheese,freshly grated
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.
- Calories: 265.07kcal
- Fat: 7.71g
- Saturated Fat: 2.57g
- Monounsaturated Fat: 3.74g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 37.68g
- Fiber: 3.92g
- Sugar: 3.39g
- Protein: 12.23g
- Cholesterol: 52.43mg
- Sodium: 408.39mg
- Calcium: 158.27mg
- Potassium: 353.17mg
- Iron: 3.28mg
- Vitamin A: 78.66µg
- Vitamin C: 7.05mg
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