You’ll be surprised how far a few spears of asparagus will go when shaved with a peeler like this. It kind of shaves into ribbons the same size as the pasta so a great economical and delicious recipe.
I added a few flowering tops of sea beet here that I grow in my garden but that’s optional if you have it.
4 servings of fresh or dried tagliatelle
8 thick is spears of asparagus with the Woody ends removed
100-120ml olive oil or more if you wish
Salt and freshly ground black pepper
2-3 tbls freshly grated Parmesan and more to serve if you wish
1 egg yolk
Shave the asparagus with a swivel peeler laying it flat on a chopping board. Get as many shavings from tip to base as you can and whatever is left just thinly slice it.
Cook the pasta in boiling salted water according to manufacturers cooking instructions then drain reserving a few spoonfuls of the cooking water.
Return the pasta to the pan, add the asparagus, butter and olive oil and season and stir on a low heat for a minute to just cook through the asparagus, adding a little of the cooking water if necessary to loosen it up.
Remove from the heat then stir in the egg yolk and enough parmesan to taste. Re-season if necessary and transfer to serving dishes with some extra parmesan if you wish.