SPRING ASPARAGUS PASTA

-400g Pasta (shellfish or gnocchi)

-500g Green asparagus

-100g Grated Parmesan

-4 egg yolks

-25g Butter

-1cuil. Oil

-Salt

-Pepper

Preparation

1) Peel the asparagus, rinse them and drain them

2) Cut the points and put them aside. Cut the stems into 2 in to 4 in pieces.

3) Immerse the stems in boiling salted water and let them cook for 15 to 20 min: they should become tender. Drain them .

Melt the butter in a frying pan over very low heat, and put the asparagus stems in it to cook gently, until they puree.

Meanwhile, cook the pasta in 3 l of salted water and added oil. Follow the package directions for cooking time.

At the same time, immerse the asparagus tips in boiling salted water and cook for about 10 min.

Once the asparagus stems have melted well in the butter, add the egg yolks and Parmesan cheese off the heat. Mix and loosen the sauce a little with 1 or 2 tsp. pasta cooking water. Keep warm in the serving dish.

Drain the pasta and asparagus tips as soon as they are cooked.

Mix them in the sauce and serve immediately.