Ingredients
-
1
-
6
-
1
-
3
-
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding.,Why should you be eating asparagus? Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.
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Steps
|
1
Done
|
When Boiling, Add Asparagus and Cook 3-5 Minutes, Until Tender Crisp |
|
2
Done
|
Drain Asparagus in Colander Reserving 1 Cup Liquid Before Draining. |
|
3
Done
|
Fill Pot With Salted Water, Cover and Boil For Pasta. |
|
4
Done
|
When Water Boils Cook Pasta According to Package Directions For Al Dente. |
|
5
Done
|
Meanwhile, in a Saut Pan Heat Olive Oil. |
|
6
Done
|
Add Garlic and Cook Until Golden, Add Asparagus, Salt and Pepper and Saut About 1-2 Minutes, Tossing With Oil and Garlic. |
|
7
Done
|
in a Small Bowl Combine Egg Yolk, Parmigiano-Reggiano Cheese, 1/4 Cup Reserved Asparagus Liquid, Salt and Pepper. |
|
8
Done
|
Mix Well. |
|
9
Done
|
After Pasta Is Drained Return to Pot and Mix With Egg Mixture. |
