I’m told this dish got my young friend Nolan to eat asparagus…and like it! The asparagus curls are thin and flexible like a noodle and can be slurped up right along with the pasta.
- 1/2 lb. asparagus spears
- 1 lb. fettuccine
- juice from 1/2 lemon
- 1/2 C. cream
- 2 egg yolks
- 1 T. butter
- 1 T. olive oil
- 1/2 C. parmesan cheese, freshly grated
Using a vegetable peeler, peel the asparagus spears into thin, long strips.
Cook the pasta according to the package directions. In the last minute of cooking, add the asparagus curls to the pasta water. Meanwhile in a small bowl, mix the egg yolks, cream, lemon juice and cheese with a whisk and set aside. Drain the pasta, reserving 1/2 C. of the pasta water. Return the pasta and asparagus to the pot. Place the butter and oil in the pot and toss to melt. Pour the egg mixture into the hot pasta pot and toss to combine. Add a little of the cooking water to loosen the sauce. Season to taste with salt or more parmesan. Serve immediately.