Pasta with Asparagus

I had some asparagus in my fridge that I had to use, but couldn't figure out what I wanted to do with it. I did a quick search and stumbled upon this recipe for Pasta with Asparagus from Skinnytaste. Um, so good people, so good.

Here's what you need:

• 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed) 

• 6 oz uncooked pasta 

• 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

Here's what to do:

• 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

This dish was so yummy! I actually doubled it so we could have leftovers and they were just as yummy!