Pasta with Asparagus
It’s a simple dish but a wonderful way to enjoy asparagus which is in season right now.
The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding.
Why should you be eating asparagus? Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.
This makes a great side dish or lunch, or you can increase the pasta to 8 oz for a meatless main dish adding a little more pasta water as needed for 7 points plus per serving.
- 1 lb thin asparagus, cut into 2″ pieces (tough ends trimmed)
- 6 oz uncooked pasta such as Ronzoni Smart Taste or Dreamfields
- 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
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.