Creamy Pasta with Asparagus
- 1 lb
- asparagus cut into 1 inch pieces...don't forget to remove woody ends
- 6 oz
- pasta.....penne etc...what ever you like
- 1 Tbsp
- olive oil
- 3 clove
- garlic, minced
- salt and fresh ground pepper
- 1 large
- 1/4 c
- freshly grated parmigiano-reggiano cheese
Drain asparagus in colander reserving 1 cup liquid before draining.
Cook pasta. When water boils cook pasta according to package directions for al dente.
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. (Add the asparagus water a little at a time if it's till hot....you don't want to cook the egg yolk!!)
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.