Makes: 6 servings

Description: A vegetarian version of this family dinner favorite!

Ingredients:
1 pound  spaghetti
1 TBS  extra-virgin olive oil
3 cloves  minced garlic
4  egg yolks
1/2 cup  heavy cream
1/2 cup  grated Parmesan cheese
8-12 stalks  asparagus, chopped

Instructions: Bring a large pot of water to a boil; add a pinch of salt and spaghetti. Cook until al dente.
Reserve 1 cup cooking water; drain.
Heat oil in large skillet over medium-high heat. Add asparagus and saute until cooked.
Transfer cooked asparagus to a plate.
Reduce heat to medium-low. Add garlic; cook until golden, about 2 minutes. Turn off heat.
Beat the egg yolks, heavy cream, and Parmesan cheese in a medium bowl until combined.
Add drained hot pasta and asparagus to skillet, and pour the egg mixture over.
If pasta seems dry, add enough of the reserved cooking water to moisten it.
Season with salt & pepper to taste. Garnish with chopped parsley and lemon zest if desired.
Enjoy!!