Mother's Day Brunch: Asparagus and Ham Pasta

 

 Anybody want to impress your mom with a homemade brunch? Here's a sure winner!

Not only does this Rachel Ray recipe taste amazing, it really doesn't take too long to make. Our kids even ate this, and they are not big fans of asparagus. Have a Happy Mother's Day!

Pasta Recipe
4-6 servings

  1 lb fettuccine or tagliatelle pasta
  1 lb thin asparagus, cut into 2 inch pieces on an angle
1/4 cup olive-oil
1/4 lb diced proscuitto (What is it? Check it out here   )
4 cloves of garlic, finely chopped
1/2 cup dry white wine 
3 egg yolks, beaten
Freshly grated Parmesan cheese
2 TB chopped fresh thyme
1 TB grated lemon peel 
Salt and pepper

1. Cook pasta until al dente, about 7 minutes. Add asparagus in the last 2 minutes of cooking. Drain, reserving 1 cup of the pasta cooking water.

2. Heat a large skillet with the oil over medium heat. Add the prosciutto and cook for 2 minutes. Lower the heat to medium-low and stir in garlic for 2 minutes. Add wine and cook for another minute. Lower heat to the lowest setting.

3.In a medium bowl, combine the reserved pasta water and beaten egg yolks to temper the eggs. Add the edrained pasta the proscuitto mixture in the skillet. Season with the cheese, thyme and lemon peel and pepper. Pour in egg mixture and toss vigorously to thicken the sauce 1-2 minutes. Voila!