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Egg Noodles with Asparagus and Grated Egg Yolks

Recipe photo courtesy of Ryan Liebe

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.

Source: Martha Stewart Living, May 2017
Total Time Prep Yield

Ingredients

Directions

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.

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  • MS11778404
    16 OCT, 2017
    This recipe is so ridiculously good that it will definitely end up in the regular rotation and probably be the favorite. However, after making it twice, it seems a little easier to integrate the cheese before adding the asparagus. In fact, next time I make it, I am tempted to make the sauce (cheese, lemon, pasta water) in a separate bowl, stir it into noodles, stir it into asparagus, plate the noodles, top with asparagus, then top with pepper. Not only will that be easier but it would make it look nicer on the plate. I am not super into presentation, but the presentation was very messy when I did it the way the instructions suggest.
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