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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.
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.