An unusual pasta recipe; the macaroni is cooked with the asparagus, then the eggs, cheese and parsley are stirred in to "cook" after the water is drained. I generally use half stock/half water for the pasta.
1/4 cup olive oil
1 large clove garlic, crushed
750 fresh asparagus, stalks broken off and cut into pieces
1 pinch salt and pepper to taste
4 cups boiling water, or as needed
3 eggs, beaten
3/4 cup grated Romano or Parmesan cheese
3 tablespoons chopped fresh parsley, plus extra for garnish
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Heat olive oil in a large saucepan over medium heat, and cook and stir the garlic until just beginning to turn golden, about 2 minutes. Stir in the asparagus, cook and stir until the pieces are bright green, about 2 more minutes. Stir in the pasta, tossing to coat with oil, and sprinkle with salt and pepper.
Pour boiling water/stock into the saucepan and bring back to a boil. Stir the pasta mixture frequently to prevent sticking, and cook the pasta until tender but still firm to the bite, about 10 minutes.This recipe should be as dry as possible. Remove the pot from the heat. If there is excess liquid, drain from the pasta.
Stir the eggs, grated Romano cheese and parsley together in a bowl. Pour into the pasta mixture, stirring and pouring simultaneously until the eggs cook with the heat of the pasta. Sprinkle with additional parsley leaves, and serve.