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Italian: Pasta with Fresh Asparagus

Pasta with Fresh Asparagus


1/2 pound fettuccine
1 large bunch fresh asparagus
1 garlic clove, sliced
1 tablespoon olive oil
1 egg, beaten
3 tablespoons freshly grated Parmesan or Romano cheese
1/2 cup whipping cream or half-and-half
black pepper, freshly ground


Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4 inch long. Try to do this on the diagonal. Place a wok or large frying pan on to heat and place the pasta in the boiling water.

Add the oil to the hot wok, along with the garlic. Toss for a few seconds and then add the cut-up asparagus. Toss until the asparagus is bright green in color and barely tender, about 2 minutes on high heat. Quickly mix in the beaten egg and the grated cheese. Add the cream and salt and pepper. Bring to a simmer for a few minutes while the pasta finishes cooking.

Serves 4.


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