1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces
2 large egg yolks, lightly beaten
1/2 tablespoon unsalted butter
3 tablespoons finely grated Parmigiano-Reggiano
Fine sea salt
1/4 teaspoon freshly ground black pepper
How to Make It
Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Drain off the excess fat, leaving just enough to coat the skillet. Add the asparagus and 2 tablespoons of water and cook over moderately high heat until the asparagus is crisp-tender, 2 to 4 minutes. Remove the skillet from the heat and immediately add the egg yolks and butter to the skillet. Cook, tossing, until the butter is melted. Toss in the Parmigiano-Reggiano and season with salt and the pepper. Transfer to a bowl and serve right away.
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