Lemon Asparagus Linguine
- 1 pound Asparagus
- 2 whole Eggs
- 3/4 packages Linguine Pasta, A Package Is 1 Pound
- 2 Tablespoons Olive Oil
- 1/2 whole Lemon
- 23 cups Freshly Grated Parmesan Cheese
- Salt And Pepper, to taste
- 1.
- Put a large pot of water on to boil for the pasta.
- 2.
- Meanwhile trim the woody bottoms off of the asparagus, then cut the asparagus in half lengthwise (or in quarters if the asparagus is long).
- Set to the side 3.
- Separate the eggs and put the yolks into a small bowl.
- Discard the whites or use them for another purpose.
- Set the yolks to the side.
- 4.
- When the water comes to a boil add a generous amount of salt to the water, and then add the linguine.
- Give it a stir to keep the pasta from sticking.
- 5.
- Cook the pasta for about 6 minutes, then add the asparagus and cook for 1 to 1 1/2 minutes more.
- 6.
- Scoop out about 1 1/2 cups of the pasta water and reserve it; then drain the pasta and asparagus.
- 7.
- Add the pasta and asparagus back to the pot and drizzle 2 tablespoons of olive oil over the pasta.
- 8.
- Temper the egg yolks by whisking about 1 cup of the reserved pasta water into the egg yolks (dont discard the remaining 1/2 cup of pasta water because you may need it).
- Squeeze the juice of 1/2 lemon into the tempered egg yolks.
- Add the egg mixture to the pasta along with the grated Parmesan cheese, and give it a toss.
- 9.
- Further cook the pasta for a couple of minutes over medium heat until it is cooked perfectly al dente, continually stirring and tossing the pasta (you may need to add some or all of the remaining 1/2 cup of pasta water to loosen it up).
- 10.
- Season with salt and pepper to taste.
- Serve with more shaved or grated Parmesan if desired.
- *Note that there will not be sauce in the bottom of the pan.
- This is a light sauce that will just coat the pasta.
eggs, linguine pasta, olive oil, lemon, parmesan cheese, salt
Taken from tastykitchen.com/recipes/main-courses/lemon-asparagus-linguine/ (may not work)