Pasta with Asparagus

Name: Pasta with Asparagus and Egg Yolk Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb thin asparagus (cut into 2" pieces (tough ends trimmed)); 6 oz uncooked pasta (such as spaghetti or GF pasta); 1 tbsp extra virgin olive oil; 3 cloves garlic (crushed ); kosher salt ( and fresh cracked pepper, to taste); 1 large egg yolk; ¼ cup Parmigiano-Reggiano cheese (freshly grated )

This pasta with asparagus features a silky sauce made from egg yolk, Parmigiano-Reggiano, and pasta water—delivering restaurant-quality creaminess without heavy cream. It's a fresh, 20-minute spring dinner that works as a side or meatless main.

🌍American 🥗Vegetarian 🏷️Asparagus pasta 🏷️Asparagus pasta recipe 🏷️High fiber Pasta with asparagus

🏷️

🏷️Spring

🏷️Vegetarian pasta recipes

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Skinnytaste

Ingredients

1 lb thin asparagus (cut into 2" pieces (tough ends trimmed))
6 oz uncooked pasta (such as spaghetti or GF pasta)
1 tbsp extra virgin olive oil
3 cloves garlic (crushed )
kosher salt ( and fresh cracked pepper, to taste)
1 large egg yolk
¼ cup Parmigiano-Reggiano cheese (freshly grated )

7 Ingredients

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Instructions

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

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Tips & Notes

Pro tips

Trim asparagus by snapping at the natural break point (bend the stalk gently until it snaps where tender flesh begins) rather than cutting, to ensure you remove all woody portions.
Reserve 1 cup of pasta water before draining; the starch is crucial for emulsifying the egg yolk and creating a silky sauce.
Whisk the egg yolk with grated cheese in a bowl before adding to the hot pasta to prevent lumps and ensure even coating.
Toss everything off the heat to keep the egg yolk from overcooking and curdling; the residual heat from the pasta is enough to thicken the sauce.

Substitutions

Thin asparagus → thick asparagus (cut into ½-inch coins or halved lengthwise for even cooking)
Parmigiano-Reggiano → Pecorino Romano (sharper flavor; use same amount)
Spaghetti → linguine, fettuccine, or pappardelle (any thin to medium pasta works)
Extra virgin olive oil → unsalted butter (use ½ tbsp for a richer garlic base)

Storage & make-ahead

Serve immediately for best texture. Leftovers can be refrigerated up to 1 day but are best eaten fresh; reheat gently with a splash of water.

Common Questions

Can I make this pasta ahead of time?

This dish is best served immediately after tossing. The sauce sets as it cools, so prepare components in advance but combine just before eating.

What type of pasta works best?

Thin pasta like spaghetti or linguine works well; gluten-free options work too. Thinner shapes let the delicate sauce coat evenly.

How do I prevent the egg yolk from scrambling?

Remove the pasta from heat before adding the egg yolk mixture, then toss quickly off heat. The residual warmth and starchy pasta water gently cook the yolk without curdling.