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Pasta with Asparagus
This easy Pasta with Asparagus recipe is a fresh spring dinner with a light creamy sauce made from egg yolk, Parmigiano-Reggiano, and pasta water—no cream needed. Serve it with your favorite protein or double the recipe to enjoy it as a meatless main.
Ingredients
- 1 lb thin asparagus (cut into 2" pieces (tough ends trimmed))
- 6 oz uncooked pasta (such as spaghetti or GF pasta)
- 1 tbsp extra virgin olive oil
- 3 cloves garlic (crushed )
- kosher salt ( and fresh cracked pepper, to taste)
- 1 large egg yolk
- ¼ cup Parmigiano-Reggiano cheese (freshly grated )
Instructions
- In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp.
- Remove with a slotted spoon and drain asparagus in colander.
- Add the pasta then cook according to package directions for al dente.Reserve 1 cup pasta water before draining.
- Meanwhile, in a large 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 pasta water, 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: 1¼ cups, Calories: 228kcal, Carbohydrates: 38g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 73.5mg, Fiber: 6.9g, Sugar: 2.2g
- WW Points: 5