Spaghetti with Egg, Asparagus and Lemon zest
320 g De Cecco Nr. 12 Spaghetti
1 bunch of asparagus
extra-virgin olive oil
1/2 lemon rind
50 g parmesan cheese
Peel the asparagus, remove the tips and cook in salted water. Cube the stems and soften in pan with extra-virgin olive oil. Beat eggs, adding the asparagus cubes, ground black pepper, a pinch of salt and the grated lemon rind. Cook the pasta, drain when al dente and coat with egg mixture as prepared, and with grated Parmesan. Plate and garnish with asparagus tips.