Food & Cooking Recipes Ingredients Pasta and Grains Egg Noodles with Asparagus and Grated Egg Yolks Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 30 mins Total Time: 40 mins Yield: 4 to 6 Serves Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated hard-cooked egg yolks add extra oomph. Ingredients Kosher salt and freshly ground pepper 1 pound asparagus, trimmed, stems cut on the bias into ½-inch pieces, tips cut into 2-inch lengths 12 ounces wide egg noodles 1 ½ teaspoons grated lemon zest, plus 3 tablespoons fresh juice 8 ounces mascarpone ½ cup freshly grated Pecorino Romano or Parmesan (2 ounces) 4 hard-cooked egg yolks, grated on the large holes of a box grater Directions Bring a large pot of generously salted water to a boil. Add asparagus and cook until crisp-tender and bright green, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Add pasta to water; cook according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water. Return pasta to pot with asparagus. Stir in zest and juice and both cheeses; toss to coat. Add pasta water, little by little, to adjust consistency until creamy. Sprinkle with grated yolks and pepper; serve. Cook's Notes To hard-cook eggs, cover them in a medium saucepan with one inch of water and bring to a boil, then remove from heat and cover for 10 minutes. Drain and transfer to an ice-water bath. Rate it Print