Recipe by

Visit website

It's clear I have 2 major obsessions: Pasta and soup. Well, I am obsessed with food in general, but after looking through my past recipes, I realize that I have an inordinate number of pasta



Total time

30 minutes






  • 1 lb asparagus, (trimmed and cut into 2 inch pieces)
  • 1 lb whole grain spaghetti
  • ¼ cup extra virgin olive oil plus more for garnish
  • 2 cloves garlic (minced)
  • medium lemons
  • coarse salt and ground black pepper (to taste)
  • 2 large egg yolks
  • ½ cup fresh Parmesan cheese, (grated or shredded plus more for garnish )


  1. Bring a pot of salted water to a boil. Blanch asparagus for 2-3 minutes. Remove asparagus with a slotted spoon and shock in a large bowl of ice water. Drain and set aside.

    Add spaghetti to the boiling water and cook according to package directions. Drain spaghetti, reserving about 1 cup pasta water. Set aside.

    In the same pot, heat ¼ cup olive oil to medium-high. Add garlic and sauté 60-90 seconds, until fragrant. Add lemon zest and juice. Add 1 cup pasta water and bring to a simmer for about a minute, allowing it to slightly thicken.

    Add spaghetti back into the pot and toss with a generous dash of salt and black pepper. Shut off the heat. Add egg yolks and toss, using tongs.

    Add ½ cup Parmesan cheese and continue to toss the pasta, until it forms a creamy sauce. Taste and adjust seasonings, if necessary. Add asparagus and toss to combine. Distribute pasta into bowls and top with a drizzle of olive oil, Parmesan cheese and freshly cracked black pepper.
  2. View the recipe instructions at The Gourmet RD

View this recipe plus 5,000 more in our FREE app

Preview in browser for now