Creamy yolk-parmesan pasta with violet asparagus

How Maurice does it

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cut the violet asparagus into bite-sized chunks.

3. 3

   Cook the asparagus together with the pasta in the boiling water for about 10 minutes, until the pasta is al dente.

4. 4

   While the pasta cooks, whisk together the egg yolks and grated Parmigiano Reggiano in a bowl.

5. 5

   Reserve about 60 ml of the hot cooking water (or use asparagus stock if available).

6. 6

   Drain the pasta and asparagus, then add 3 generous spoonfuls of the hot water to the yolk-cheese mixture and stir quickly to combine.

7. 7

   Pour the sauce over the drained pasta and asparagus, and stir over low heat for about 2 minutes until creamy.

8. 8

   Drizzle with olive oil, season with black pepper, and finish with extra Parmigiano Reggiano.

9. 9

   Serve immediately and enjoy.