INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Mezzi Rigatoni N° 51
400 g asparagus
4 eggs
120 g Pecorino Romano
1 garlic clove
black pepper
salt
extra virgin olive oil
DIRECTIONS
Start by cleaning the asparagus: gently bend each stalk until it naturally snaps to remove the tougher ends. Cook these ends in plenty of water. Drizzle a little oil over the tips, then cook them for about 5 minutes in a pan over low heat with a clove of garlic, gradually adding a small amount of water to keep them tender inside and slightly crispy outside. Cut off the tips and set them aside. Using a hand blender and a bit of the asparagus cooking water, blend the stalks into a smooth cream.
Finely grate the Pecorino. Place it in a bowl, add the egg yolks and black pepper, then strain in the asparagus cream and mix everything together. Remove the asparagus from the water, add salt, and cook the pasta in the same water. Meanwhile, place the bowl over the pot of simmering water and gently mix the sauce ingredients.
Drain the pasta directly into the bowl with the sauce and continue mixing, keeping the bowl over the pot of hot water and adding a ladle of cooking water if needed. Finish the dish with the crispy asparagus tips, a sprinkle of black pepper, and some Pecorino. Enjoy!