If you ask me, Spring is one of the best eating seasons. After the gray & barren winter, the first fresh vegetables of the of the warmer season comes with the anticipation of nicer weather and time in the outdoors without being bundled in multiple layers. My favorite springtime vegetable is asparagus and, when I start seeing local asparagus in the store, my winter clothes get packed away, regardless of the actual weather. I love to cook it as simply as possible–roasted or quick sauteed in garlic & oil. For a heartier meal, I like making a yummy, creamy pasta dish like this one from SkinnyTaste, which gets its creaminess from egg yolks instead of heavy cream.
(image and recipe from Skinny Taste)
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
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 colander reserving 1 cup liquid before draining.
Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.
Meanwhile, in a sauté 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, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. 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 pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.
Serve with additional grated cheese.