Pasta with Asparagus

Adapted from: SkinnyTaste

This dish reminds me of spaghetti alla carbonara with asparagus added and minus the ham and cream. The egg yolk and Parmesan mixture coats the pasta well as a sauce. It involves minimal preparation for a great result!

Ingredients:

• 1 lb asparagus, trimmed and cut into 2" pieces
• 6 oz uncooked pasta
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, crushed
• salt, to taste
• ground black pepper, to taste
• 1 large egg yolk
• 1/4 cup grated Parmesan cheese

Directions:

In a large pot, bring 4 cups of salted water to a boil. Add asparagus and cook 3-5 minutes, until tender and crisp. Drain asparagus and reserve 1 cup liquid.

Fill the same pot with salted water, cover and boil. When water comes to a boil, cook pasta according to package directions.

Meanwhile, heat olive oil in a medium skillet. Add garlic and cook until golden. Add asparagus, salt, and pepper and sauté for 1-2 minutes, tossing with e.v.o.o. and garlic.

In a small bowl, combine egg yolk, Parmesan, 1/4 cup reserved asparagus liquid, salt, and pepper. Mix well. Once pasta is drained, return to pot and stir in egg mixture. Cook on medium-low for 2 minutes, until sauce thickens and coats pasta. Toss in asparagus and mix well. Add salt and pepper to taste. If pasta seems dry add more reserved liquid, one tablespoon at a time.

Yield: 4 servings