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Ingredients

• Salt and pepper
• 1 pound tagliatelle or fettucine pasta
• 1 pound thin asparagus, cut into 2-inch pieces on an angle
• 1/4 cup extra-virgin olive oil (EVOO)
• 1/4 pound diced prosciutto (available in packages in the deli section, or ask your deli for prosciutto ends and chop into 1/4-inch pieces)
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 3 egg yolks, beaten
• Freshly grated parmigiano-reggiano cheese (a generous handful)
• 2 tablespoons chopped fresh thyme (about 2 palmfuls)
• 1 tablespoon grated lemon peel

Description

Rachael Ray Magazine