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Ingredients
Scale
- 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, bring 4 cups of salted water to a boil. Once boiling, add the asparagus and cook for 3-5 minutes until tender-crisp.
- Using a slotted spoon, remove asparagus and drain in a colander.
- Add the uncooked pasta to the pot and cook according to package directions for al dente. Reserve 1 cup of pasta water before draining.
- In a large sauté pan, heat olive oil over medium heat. Add crushed garlic and cook until golden, then add asparagus, pepper, and salt, sautéing for about 1-2 minutes while tossing.
- In a small bowl, mix the egg yolk, grated cheese, reserved pasta water, and a pinch of salt and pepper.
- After draining the pasta, return it to the pot and mix in the egg mixture. Cook on medium-low heat for about 2 minutes until the sauce thickens and coats the pasta.
- Add the sautéed asparagus and combine, adjusting salt and pepper to taste.
- If the pasta appears too dry, add more reserved pasta water a tablespoon at a time as needed.
- Serve warm, garnishing with additional grated cheese.
Notes
For vegan option, omit the egg yolk and use nutritional yeast instead of cheese.
Try adding cherry tomatoes for an extra burst of flavor.
Ensure that the asparagus is tender but still crisp for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 120mg