Pasta with Fresh Asparagus

1/2 pound fettuccine

1 large bunch fresh asparagus

1 garlic clove, sliced

1 tablespoon olive oil

1 egg, beaten

3 tablespoons freshly grated Parmesan or Romano cheese

1/2 cup whipping cream or half-and-half

black pepper, freshly ground

salt

Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4 inch long. Try to do this on the diagonal. Place a wok or large frying pan on to heat and place the pasta in the boiling water.

Add the oil to the hot wok, along with the garlic. Toss for a few seconds and then add the cut-up asparagus. Toss until the asparagus is bright green in color and barely tender, about 2 minutes on high heat. Quickly mix in the beaten egg and the grated cheese. Add the cream and salt and pepper. Bring to a simmer for a few minutes while the pasta finishes cooking.

Serves 4.

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