Pasta med sparris

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1. 1
   In a large pot boil 4 cups water with salt.
2. 2
   When boiling, add asparagus and cook 3-5 minutes, until tender crisp.
3. 3
   Drain asparagus in colander reserving 1 cup liquid before draining.
4. 4
   Fill pot with salted water, cover and boil for pasta.
5. 5
   When water boils cook pasta according to package directions for al dente.
6. 6
   Meanwhile, in a sauté pan heat olive oil.
7. 7
   Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
8. 8
   In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper.
9. 9
   Mix well.
10. 10
    After pasta is drained return to pot and mix with egg mixture.
11. 11
    Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta.
12. 12
    Toss in asparagus and mix well.
13. 13
    Adjust salt and pepper to taste.
14. 14
    If pasta seems too dry add more reserved liquid a tablespoon at a time.
15. 15
    Serve with additional grated cheese.