Pasta al Limone with asparagus

Ingredients for 1 servings:

• 250 g asparagus, white and/or green
• 25 g Parmesan, freshly grated
• 1 egg(s)
• Capers to taste
• 1 shallot(s)
• a few stalks of parsley, finely chopped
• salt and pepper
• some cooked ham (optional, but you can also do without it)
• 125g linguine
• ½ lemon(s)
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

fast and fresh

Bring the pasta water to a boil. Peel the asparagus thoroughly and cut into pieces; broken asparagus is also suitable. If you want ham with it, cut it relatively finely. Finely dice the shallot and sauté in the butter until translucent. Add the linguine to the boiling salted water and cook al dente according to the package instructions. Cook the asparagus in as little water as possible with a little salt for about 5 minutes until al dente. Whisk the Parmesan and egg until creamy. I base the amount of Parmesan on the desired consistency—so it’s best to start with less Parmesan. Zest and juice the lemon. Drain the asparagus and linguine. You can leave one or two tablespoons of the cooking water in the pot. Add the asparagus and pasta to the pot and add the butter, shallots, lemon juice, and lemon zest, along with the capers, ham, and parsley. Stir once. The pasta should no longer be boiling hot. Finally, stir in the egg and Parmesan mixture, serve immediately and sprinkle with parsley.