Wednesday, January 2, 2013


Happy New Year’s everyone!  I hope y’all had a terrific holiday season!  

For me it seems like a happy blur.  First Thanksgiving, then the immediate whirl of Christmas and Holiday parties, and then Billy and I rushed off to spend a wonderful Christmas in Southern Utah with his family.  Flying home we were surrounded by coughing, wheezing, sneezing people.  Billy leaned over to me saying “That ain’t good!” “What?” “The guy beside me just got up to wrap his scarf around his neck and don his down jacket.”  (Aaarg a fever!) I agreed “That ain’t good!” I’m happy to report that after tons of hand washing, anti-bac and Air Bourne we did not get sick!  Hooray!  We got back in plenty of time for the New Year’s parties that kept us out way past my 8 o’clock jammie time. 

After a month of cookies and elaborate feasts it’s so nice to get back to making simple and quick meals.  This Lemon Asparagus Linguini is fresh, light, and simple to make; just what the doctor (and the waste band) ordered!


These are all the ingredients you need.

Linguini, asparagus, olive oil, lemon, egg yolks, parmesan cheese, salt and pepper…really, that’s it!

Put the pasta water on to boil while you get the ingredients prepared.

Trim the wood ends off of the asparagus and the cut it in half lengthwise; if your spears are large, cut them in half again. 

By cutting the asparagus into long pasta like ribbons it makes the dish easier to eat, not to mention that it also looks pretty.


Separate your eggs, discard the whites, and keep the yolks in a small bowl.  

It doesn't matter if a little of the whites are mixed in with the yolks.


When the pasta water comes to a boil, add a handful of salt to the water.

Add 2/3 of a 1 lb. package of pasta (a pound feeds 6 people).  Immediately stir the pasta to keep it from clumping together.


After the pasta has cooked for about 6 minutes, add the asparagus.

Cook for about another 1 to 1 ½ minutes.  Don’t worry that the pasta is not cooked all the way through, it’s going to cook some more.


Scoop out about 1 ½ cups of the pasta water to use in the sauce.

Drain the pasta and add it back into the pot.


Add a couple of tablespoons of good olive oil to the pasta.


Whisk about 1 cup of the pasta water to the egg yolks, this will temper the yolks so you don’t wind up with scrambled eggs.

Squeeze the 1/2 lemon into the tempered egg yolks.

Add the egg mixture to the pasta along with the Parmesan cheese, and cook over medium heat, tossing and stirring.     

Cook until the pasta is cooked to al dente.   

You may need to add the remaining ½ cup of the pasta water.


Season the pasta with salt and pepper to taste.

It would appear that the pasta is not “saucy”, but in this light dish the flavorful sauce is just meant to coat the noodles.

The egg yolks make the sauce rich and the lemon lends brightness; if there were more sauce it may make the dish too rich.  Billy and I love it just like this. 

Serves 4

1              lb.                          Asparagus
2                                           Eggs
3/4         package                    Linguini, a box is 16 oz.
2            Tbsp.                        Olive oil
1/2                                        Lemon
2/3         cup                          Fresh grated Parmesan cheese
                                            Salt and pepper to taste

 1.        Put a large pot of water on to boil for the pasta.
 2.        Meanwhile; trim the woody bottoms from the asparagus, then cut the asparagus in half (or quarters if the asparagus is large) lengthwise.  Set to the side
 3.       Separate the eggs and put the yolks into a small bowl; discard the whites.  Set to the side.
 4.       When the water comes to a boil add a generous amount of salt to the water, and then add the linguini; give it a stir to keep the pasta from sticking.
 5.       Cook the pasta for about 6 minutes, then add the asparagus; cook for 1 to 1 ½ minutes more.
 6.       Scoop out about 1 ½ cups of the pasta water and reserve it; then drain the pasta and asparagus.
 7.       Add the pasta and asparagus back to the pot and drizzle 2 tablespoons of olive oil over the pasta.
 8.       Temper the egg yolks by whisking about 1 cup of the reserved pasta water into the egg yolks (don’t discard the remaining ½ cup of pasta water); squeeze the juice of ½ lemon into the tempered egg yolks.  Add the egg mixture to the pasta along with the grated Parmesan cheese, and give it a toss.
 9.       Further cook the pasta for a couple of minutes over medium heat until it is cooked perfectly al dente, continually stir and toss the pasta (you may need to add some or all of the remaining ½ cup of pasta water). 
 10.   Season with salt and pepper to taste. 

Serve with more shaved or grated Parmesan if desired.

                *Note that there will not be sauce in the bottom of the pan; this is a light sauce that will just coat the pasta.

I shared this recipe at:


  1. Asparagus in pasta is so good! This recipe looks simple and quick, perfect weeknight meal :)

  2. Mmmmmmm... this linguine looks so good. I love the lemon sauce!

  3. I'm a fool for lemon with pasta. I want this whole dish!

  4. Happy New Year :)

    This looks like such a delicious, fresh dish!

  5. This sounds quite lovely! I love lemon!!