We are asparagus people. I'm always looking for new ways to prepare it in the spring.
For lunch today, we had Pasta and Asparagus. It was sooo good, I wanted to share the recipe.
Pasta with AsparagusSkinnytaste.com
Ingredients:
- 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
- 6 oz uncooked pasta
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- salt and fresh cracked pepper
- 1 large egg yolk
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions:
In a large pot
boil 4 cups water with salt. When boiling,
add asparagus and
cook 3-5 minutes, until tender crisp.
Drain asparagus in colander
reserving 1 cup liquid before draining.
Fill pot with salted water,
cover and boil for pasta. When water boils
cook pasta according to package directions for al dente.
Meanwhile, in a 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.
In a small bowl
combine egg yolk, Parmigiano-Reggiano cheese, 1/4 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 about 2 minutes, until sauce thickens and sticks to 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