My husband and I really enjoy fresh asparagus, so asparagus season (aka early Spring) is very much enjoyed in our house.  But I fear that I will be traveling for a good part of this asparagus season, so I am rushing to fit in as many asparagus dishes as I can before I leave.

We were in Philadelphia for the Hot Chocolate 15K last weekend, and stopped at the farm store on the way home for some fresh asparagus.  Pasta with Asparagus and Eggs was a great post race dinner for me – replenished both my carbs with a good splash of protein.

I made some very slight adaptations from Penne with Asparagus and Eggs in Mediterranean Harvest by Martha Rose Shulman, just simply to meet our taste preferences.  We also used eggs from Farmer Kim and garlic from our garden.

Pasta with Asparagus and Eggs

Very slightly adapted from Penne with Asparagus and Eggs in Mediterranean Harvest by Martha Rose Shulman

Kosher Salt

1 lb asparagus, trimmed and cut into 1-inch lengths (locally grown)

2 Tbps olive oil

2 garlic cloves, lightly crushed (from the garden)

1 14-oz can tomatoes, crushed

Freshly ground black pepper

2 large eggs (from Farmer Kim)

1/4 cup freshly grated Parmigiano Reggiano

3/4  lb shaped pasta, such as penne or wheels

Crushed red pepper

Directions

Bringa large pot of water to a boil and add a generous amount of salt.  Add the asparagus and cook for 4 – 5 minutes, until tender.  Using a spider or slotted spoon, transfer to a bowl of ice water.  Cool, then drain and set aside.

Cover the pot and bring the water back to a boil.

Meanwhile, heat the olive oil and garlic together in a medium skillet over medium-high heat until the garlic begins to color.  Remove the garlic and add the tomatoes.  Cook, stirring frequently, until cooked down slightly and fragrant, about 10 minutes.

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While the tomatoes cook, cook the pasta according to package directions.

Also, beat the eggs in a large pasta bowl and add a generous amount of freshly ground pepper, stir in half the cheese.

When the tomatoes are finished cooking, stir in the asparagus, season with salt and pepper and keep warm.

When the pasta is finished cooking, drain and toss immediately with the eggs.

 

Add the hot tomato sauce and toss again.

 

Serve at once, passing the remaining cheese and crushed red pepper.  Enjoy!

Serves 4