Asparagus Lemon Pasta

• 1 pound Asparagus, Trimmed And Cut Into 2-inch Pieces On The Bias
• 1 pound Whole Grain Spaghetti
• 1/4 cups Extra Virgin Olive Oil, Plus More For Garnish
• 3 cloves Garlic, Minced
• 2 Medium Lemons, Zest And Juice
• Coarse Salt And Ground Black Pepper, To Taste
• 2 whole Large Egg Yolks
• 1/2 cups Fresh Parmesan Cheesem Plus More For Garnish

1. Bring a pot of salted water to a boil.
2. Blanch asparagus for 23 minutes.
3. Remove asparagus with a slotted spoon and shock in a large bowl of ice water.
4. Drain and set aside.
5. Add spaghetti to the boiling water and cook according to package directions.
6. Drain spaghetti, reserving about 1 cup pasta water.
7. Set aside.
8. In the same pot, heat olive oil to medium-high.
9. Add garlic and saute 6090 seconds, until fragrant.
10. Add lemon zest and juice.
11. Add 1 cup pasta water and bring to a simmer for about a minute, allowing it to slightly thicken.
12. Add spaghetti back into the pot and toss with a generous dash of salt and black pepper.
13. Shut off the heat.
14. Add egg yolks and toss, using tongs.
15. Add Parmesan cheese and continue to toss the pasta, until it forms a creamy sauce.
16. Taste and adjust seasonings, if necessary.
17. Add asparagus and toss to combine.
18. Distribute pasta into bowls and top with a drizzle of olive oil, Parmesan cheese and freshly cracked black pepper.

grain spaghetti, olive oil, garlic, lemons, salt, egg yolks, fresh parmesan

Taken from tastykitchen.com/recipes/main-courses/asparagus-lemon-pasta/ (may not work)