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Pasta with Asparagus and Parmesan Sauce Recipe

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4.2 from 6 reviews

A simple and delicious pasta dish featuring tender asparagus and a creamy Parmesan sauce made with egg yolk and olive oil. This quick 30-minute recipe combines fresh spring vegetables with al dente pasta for a satisfying, elegant meal perfect for any occasion.

Ingredients

Vegetables

  • 1 lb thin asparagus, cut into 2″ pieces, tough ends trimmed

Pasta

  • 6 oz uncooked pasta (such as spaghetti or gluten-free pasta)

Other Ingredients

  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, crushed
  • Kosher salt and fresh cracked pepper, to taste
  • 1 large egg yolk
  • ¼ cup Parmigiano-Reggiano cheese, freshly grated

Instructions

  1. Boil the Asparagus: In a large pot, bring 4 cups of water to a boil with salt. Add the asparagus pieces and cook for 3-5 minutes until they are tender-crisp. Use a slotted spoon to remove them and drain in a colander.
  2. Cook the Pasta: Add the pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
  3. Sauté the Garlic and Asparagus: While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add the crushed garlic and cook until golden. Add the cooked asparagus, season with salt and pepper, and sauté for 1-2 minutes, tossing to coat with the garlic and oil.
  4. Prepare the Sauce: In a small bowl, whisk together the egg yolk, Parmigiano-Reggiano cheese, ¼ cup of the reserved pasta water, and salt and pepper to taste until well combined.
  5. Combine Pasta and Sauce: Return the drained pasta to the pot and pour in the egg and cheese mixture. Cook over medium-low heat for about 2 minutes, stirring gently until the sauce thickens and clings to the pasta.
  6. Add Asparagus and Finish: Toss in the sautéed asparagus and mix well. Taste and adjust seasoning with salt and pepper as needed.
  7. Adjust Consistency: If the pasta appears too dry, add more reserved pasta water one tablespoon at a time to loosen the sauce.
  8. Serve: Plate the pasta and serve immediately with additional grated Parmigiano-Reggiano cheese on top.

Notes

  • Use thin asparagus for best texture and flavor; trim off tough woody ends before cooking.
  • Reserve pasta water to help create a silky sauce and adjust consistency as needed.
  • Cook the egg yolk mixture gently to avoid scrambling; keep heat medium-low and stir continuously.
  • Gluten-free pasta works well if gluten sensitivity is a concern.
  • Use freshly grated Parmigiano-Reggiano for the best taste and melting quality.
  • Optionally add a squeeze of lemon juice or zest for a bright, fresh flavor twist.

Find it online: https://yumntasty.com/pasta-with-asparagus-and-parmesan-sauce-recipe/