asparagus pasta recipe
This asparagus pasta is not only super delicious but also very easy to make.
Servings: 4
Calories: 311kcal
Equipment
- pot
Ingredients
- 1 pound of asparagus ends removed, cut into 2 inch pieces
- 8 ounces uncooked pasta spaghetti or fettuccine will also work
- 1 tbsp extra virgin olive oil
- 2 cloves garlic crushed
- salt and fresh cracked pepper
- 1 tablespoon lemon juice
- 1 large egg yolk
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- Cook the pasta in salted water according to package instructions. Reserve 1/4 cup of pasta cooking liquid.
- In a large pot boil 4 cups water with salt.
- When boiling, add asparagus and cook 3-5 minutes, until tender-crisp.
- Drain asparagus in a colander reserving 1 cup liquid before draining.
- in a saute pan heat olive oil. Add garlic and cook until golden, add asparagus, salt, and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
- In a small bowl combine egg yolk, lemon juice, Parmigiano-cheese, 1/4 cup reserved asparagus liquid, salt, and pepper.
- After pasta is drained return to pot and mix with egg mixture.
- Cook on medium-low about 2 minutes, until sauce thickens and sticks to the pasta.
- Toss in asparagus and mix well. Adjust salt and pepper to taste.
- Serve with additional grated cheese.
- Garnish with chopped parsley and lemon slices if desired.
Nutrition
Calories: 311kcal | Carbohydrates: 48g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 66mg | Potassium: 371mg | Fiber: 4g | Sugar: 4g | Vitamin A: 987IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 3mg