Step 1

Cook the asparagus until just tender, adding the peas for the last 2 minutes of cooking. Scoop out. Cook the linguine (you can use the same water).

Step 2

Cook the garlic in a splash of olive oil for 2 minutes, then add the asparagus and peas and cook for a minute.

Step 3

Whisk the egg yolk, cream and parmesan and season well.

Step 4

Lift the cooked linguine out of the water with tongs and add to the asparagus pan.

Step 5

Toss a couple of times then add the egg mix off the heat and keep tossing until everything is emulsified (add a couple of tbsp of pasta water to the pan if you need to).

Step 6

Serve with extra parmesan, if you like.