Description
Ready in no time!
Ingredients
- 1 pound Asparagus, Trimmed And Cut Into 2-inch Pieces On The Bias
- 1 pound Whole Grain Spaghetti
- ¼ 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
- ½ cups Fresh Parmesan Cheesem Plus More For Garnish
Preparation
Bring a pot of salted water to a boil. Blanch asparagus for 2–3 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 sauté 60–90 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.
