Lemon Asparagus Linguine

1. Put a large pot of water on to boil for the pasta.
2. Meanwhile trim the woody bottoms off of the asparagus, then cut the asparagus in half lengthwise (or in quarters if the asparagus is long). Set to the side
3. Separate the eggs and put the yolks into a small bowl. Discard the whites or use them for another purpose. Set the yolks to the side.
4. When the water comes to a boil add a generous amount of salt to the water, and then add the linguine. Give it a stir to keep the pasta from sticking.
5. Cook the pasta for about 6 minutes, then add the asparagus and cook for 1 to 1 ½ minutes more.
6. Scoop out about 1 ½ cups of the pasta water and reserve it; then drain the pasta and asparagus.
7. Add the pasta and asparagus back to the pot and drizzle 2 tablespoons of olive oil over the pasta.
8. Temper the egg yolks by whisking about 1 cup of the reserved pasta water into the egg yolks (don’t discard the remaining ½ cup of pasta water because you may need it). Squeeze the juice of ½ lemon into the tempered egg yolks. Add the egg mixture to the pasta along with the grated Parmesan cheese, and give it a toss.
9. Further cook the pasta for a couple of minutes over medium heat until it is cooked perfectly al dente, continually stirring and tossing the pasta (you may need to add some or all of the remaining ½ cup of pasta water to loosen it up).
10. Season with salt and pepper to taste.

Serve with more shaved or grated Parmesan if desired.

*Note that there will not be sauce in the bottom of the pan. This is a light sauce that will just coat the pasta.