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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 1 pound Asparagus, Trimmed And Cut Into 2-inch Pieces On The Bias
- 1 pound Whole Grain Spaghetti
- 1/4 cups Extra Virgin Olive Oil, Plus More For Garnish
- 3 cloves Garlic, Minced
- 2 Medium Lemons, Zest And Juice
- Coarse Salt And Ground Black Pepper, To Taste
- 2 whole Large Egg Yolks
- 1/2 cups Fresh Parmesan Cheesem Plus More For Garnish
Method
- Bring a pot of salted water to a boil.
- Blanch asparagus for 23 minutes.
- Remove asparagus with a slotted spoon and shock in a large bowl of ice water.
- Drain and set aside.
- Add spaghetti to the boiling water and cook according to package directions.
- Drain spaghetti, reserving about 1 cup pasta water.
- Set aside.
- In the same pot, heat olive oil to medium-high.
- Add garlic and saute 6090 seconds, until fragrant.
- Add lemon zest and juice.
- Add 1 cup pasta water and bring to a simmer for about a minute, allowing it to slightly thicken.
- Add spaghetti back into the pot and toss with a generous dash of salt and black pepper.
- Shut off the heat.
- Add egg yolks and toss, using tongs.
- Add Parmesan cheese and continue to toss the pasta, until it forms a creamy sauce.
- Taste and adjust seasonings, if necessary.
- Add asparagus and toss to combine.
- Distribute pasta into bowls and top with a drizzle of olive oil, Parmesan cheese and freshly cracked black pepper.
