Pasta with butter, asparagus, and egg yolk.
For pasta recipe see:Pasta! (this blog)
This time we rolled the dough quite thick, which is 6 in my machine. Specifically for this very rich in cholesterol sauce, I think it was good, but for normal sauces I prefer thinner pasta (which is 7 in my machine). So, roll the dough as thick as you wish, and cut to 1cm thick strips, for fettuccine. Set aside.
- 50-100gr butter
- 1 shallot, finely chopped
- about 5 asparagus stalks
- 1 egg yolk
Melt the butter in a large sauce pan, add the shallot and let is ‘sweat’. Meanwhile, cut the stalky end of the asparagus. Peel a little of what is left. Then cut them to 3cm size pieces, and cook in salted boiling water – leaving out the tips. The tips/’heads’ go in a bit later because they need less cooking. So, cook the stalk for 2-3 min, add the ‘heads’ for 1 min, take out and wash in cold water or put on ice to keep them fresh, green and ‘al dante’.
Cook the pasta in plenty of salted boiling water (you may and should use the same pot as the asparagus). Put the asparagus in the butter, and then transfer the cooked pasta in as well (no washing the pasta!). Toss a little and put on a serving plate, making a dent on top.
Put in this dent the egg yolk, and serve. At the table toss the pasta breaking the yolk and creating a nice thick sauce. Pasta should be hot as possible when doing it all (this dish is not suitable for pregnant women, or people with high cholesterol).