Categories: Pasta

Ingredients

• 1 lb. asparagus
• 6 Tbsp butter
• 1/2 cup ham, finely sliced
• 1/2 cup mushrooms, finely sliced
• 1 lb. fettucini or linguini
• 2 Tbsp olive oil
• 1 garlic clove, minced
• 2 cups cream
• 3/4 cup parmesan
• 2 egg yolks, beaten

Directions

1. Cut asparagus into 1-inch pieces.

2. Melt 2 Tbsp butter in pan and lightly saute ham and mushrooms; set aside.

3. Boil a large pot of salted water and blanch the asparagus until just cooked through, 4-5 min. or less. Scoop out asparagus and save the water. Add more water if necessary and cook pasta until al dente; drain.

4. In large saute pan, heat 4 Tbsp butter and olive oil. Add garlic; cook 1 min. and add pasta; toss to coat with butter and oil. Stir in cream and cheese; cook 1-2 min. until slightly thickened. Lower heat, stir in eggs and toss for 1 min. to set eggs and thicken sauce. Add asparagus, ham and mushrooms; cook for a moment to heat through. Season with salt and pepper. Garnish with chives.

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