Step 1

In a large pot boil 4 cups water with salt.

Step 2

When boiling, add asparagus and cook 3-5 minutes, until tender crisp.

Step 3

Drain asparagus in colander reserving 1 cup liquid before draining.

Step 4

Fill pot with salted water, cover and boil for pasta.

Step 5

When water boils cook pasta according to package directions for al dente.

Step 6

Meanwhile, in a sauté pan heat olive oil.

Step 7

Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.

Step 8

In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper.

Step 9

Mix well.

Step 10

After pasta is drained return to pot and mix with egg mixture.

Step 11

Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta.

Step 12

Toss in asparagus and mix well.

Step 13

Adjust salt and pepper to taste.

Step 14

If pasta seems too dry add more reserved liquid a tablespoon at a time.

Step 15

Serve with additional grated cheese.