Directions

• 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.