Pasta with Asparagus
Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.
Foto: Skinnytaste
Ingredients
- 1 lb thin asparagus (cut into 2" pieces (tough ends trimmed))
- 6 oz uncooked pasta such as Ronzoni Smart Taste or Dreamfields
- 1 tbsp extra virgin olive oil
- 3 cloves garlic (crushed)
- salt and fresh cracked pepper
- 1 large egg yolk
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Steps
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In a large pot boil 4 cups water with salt.
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When boiling, add asparagus and cook 3-5 minutes, until tender crisp.
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Drain asparagus in colander reserving 1 cup liquid before draining.
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Fill pot with salted water, cover and boil for pasta.
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When water boils cook pasta according to package directions for al dente.
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Meanwhile, in a sauté pan heat olive oil.
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Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
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In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper.
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Mix well.
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After pasta is drained return to pot and mix with egg mixture.
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Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta.
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Toss in asparagus and mix well.
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Adjust salt and pepper to taste.
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If pasta seems too dry add more reserved liquid a tablespoon at a time.
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Serve with additional grated cheese.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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