Pasta with Asparagus
Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 11/4 cup, Calories: 227.6kcal, Carbohydrates: 38.3g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 73.5mg, Fiber: 6.9g, Sugar: 2.2g
- WW Points: 5