Recipe #49 - Avgolemono Pasta with Asparagus and Artichoke Hearts

We've been tweaking this recipe for several years. Avgolemono soup, a Greek-inspired staple through the centuries, is thickened by egg yolks. This pasta dish has the same theme in mind, with a rich and lemony sauce.

Makes four servings.

3 egg yolks (use the whites for a low-cholesterol omelet)
1/3 cup freshly squeezed lemon juice
1/3 cup heavy whipping cream
Salt and pepper

8 oz. frozen artichoke hearts
3/4 lb. fresh asparagus, trimmed and sliced in one-inch pieces
3/4 lb. fresh pasta (orecchiette, fettuccine, fusilli, piccolini, whatever floats your boat)
1 cup freshly grated asiago cheese
2 Tbsp. finely chopped fresh flat-leaf parsley

Whisk the egg yolks in a bowl until smooth. Whisk in the lemon juice, followed by the whipping cream.

Put the artichoke hearts into a saucepan of boiling salted water. Cook until heated through, a few minutes. Remove with a slotted spoon to a wok or large skillet. Add the asparagus to the boiling water and cook until done, about three minutes. Remove with a slotted spoon and add to the skillet. Bring the water back to a full boil and add the pasta. Cook until al dente.

Reserve two cups of the pasta cooking water, then drain the pasta and add it to the wok with the veggies. Slowly add a cup of the cooking water to the egg/lemon/cream mixture, whisking the whole time. Then add this mixture to the pasta and veggies, along with most of the asiago cheese and parsley. Season to taste with salt and freshly ground pepper.

Toss with a large spatula or spoon over medium heat. The sauce will thicken in a few minutes. Add small amounts of the cooking liquid to make it more creamy.

Serve with the rest of the grated asiago on the side. This goes great with a small piece of grilled salmon and a green salad.

A good wine match would be an unoaked chardonnay or a South African sauvignon blanc.