Pasta with Asparagus, Cream and Cheese
Bon Appetit
Pasta with Asparagus, Cream and Cheese
Bon Appetit
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1 pound penne, ziti or rigatoni 5 tablespoons unsalted butter 1 clove garlic, peeled and minced fine (optional) 2 cups asparagus cut on bias into 1 1/4 inch lengths and cooked al dente 1 3/4 cups light cream, or 1 cup heavy cream and 3/4 cup milk (more if needed) 1 cup freshly grated parmesan cheese, plus more for the table 2 egg yolks, beaten until mixed 1/4 cup slivered prosciutto or country ham (optional) 2 tablespoons chopped parsley or chives (optional) salt and freshly ground black or white pepper Directions: Cook the pasta in a large quantity of boiling, salted water just until al dente, slightly firm. Drain it thoroughly. In a large pot over medium heat, heat the butter until hot and foaming. If using the garlic, sauté it for about 1 minute. Add the drained pasta and the cooked asparagus. Toss to coat with butter. Add the cream and parmesan and blend over medium high heat, lifting and tossing the pasta to coat it with the sauce. Allow the sauce to boil for about 30 seconds, or until slightly thick. Lower the heat and add the egg yolks and optional ham and/or parsley or chives. Toss constantly for a minute or two, lifting gently with a big fork. If the sauce thickens too quickly, thin it with a splash of milk. Season with salt and pepper. Serve immediately, passing additional grated Parmesan and a pepper mill. Serves 3 or 4.
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