Instructions

1. 1

   Bring a large pot of water seasoned with salt to a rolling boil, using about 4 cups.

2. 2

   Once the water is bubbling, introduce the asparagus and cook for 3-5 minutes, until they reach a tender-crisp texture.

3. 3

   Drain the asparagus using a colander, but be sure to save 1 cup of the cooking liquid before discarding the rest.

4. 4

   Refill the pot with salted water, cover it, and bring it back to a boil for the pasta.

5. 5

   When the water is boiling, add the pasta and follow the package instructions to achieve an al dente texture.

6. 6

   While the pasta is cooking, heat some olive oil in a sauté pan over medium heat.

7. 7

   Toss in the garlic and sauté until it turns golden brown, then add the asparagus along with salt and pepper, cooking for an additional 1-2 minutes while stirring to coat with the oil and garlic.

8. 8

   In a small bowl, whisk together the egg yolk, Parmigiano-Reggiano cheese, 1/4 cup of the reserved asparagus cooking liquid, and a pinch of salt and pepper.

9. 9

   Mix the ingredients thoroughly until well combined.

10. 10

    Once the pasta is drained, return it to the pot and incorporate the egg mixture.

11. 11

    Cook on medium-low heat for about 2 minutes, stirring continuously until the sauce thickens and adheres to the pasta.

12. 12

    Fold in the asparagus and ensure everything is well combined.

13. 13

    Taste and adjust the seasoning with more salt and pepper if necessary.

14. 14

    If the pasta appears too dry, add the reserved cooking liquid gradually, one tablespoon at a time.

15. 15

    Serve the dish topped with extra grated cheese for added flavor.

Nutrition Information