Asparagus cooked with pasta

Serves: 1

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Total Time: 12

Prep Time: 2

Cook Time: 10

• 400 gram(s) asparagus
• salt and freshly ground black pepper
• 125 gram(s) dried egg tagliarini or tagliatelle
• 20 gram(s) butter
• 2  egg yolks
• 2 tablespoon(s) finely grated Parmesan, plus extra to serve

Method

1. Timing depends on the freshness and thickness of the spears - fresher is faster - and the cooking time of the pasta, which should be indicated on the packet.
2. Put a large pot of water on to boil. Snap off the ends of the asparagus stalks and discard or save them for soup. Cut off the tips, which need less cooking, and put to one side. Cut the stalks into short lengths.
3. Salt the boiling water and add the stalks. Cook for four minutes when the water returns to the boil.
4. Add the tips and cook for 2 minutes, then add the pasta and cook for 3 or 4 minutes, until ready.
5. Drain, saving a cupful of the cooking water, and return the pasta and asparagus to the pan. Mix together the butter, egg yolks, 2 tablespoons of grated Parmesan, pepper and salt, and stir this into the dish. Mix lightly, adding a little of the reserved cooking water to moisten the pasta - the yolks, cheese and pasta cooking water combine to form an instant sauce. Serve at once on warm plates with more Parmesan to sprinkle over the top. Recipe by Shona Crawford Poole

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