I know this recipe by heart because I just made it. So simple, quick, fresh, local and in season.
Fresh crisp just-picked asperagus, cut into bitsize peices -- blanched in boiling water.
Pasta cooked -- we used Capellini D'angelo, but I'd prefer something a bit thicker.
In the pasta bowl: 2 egg yolks (local of course), grated Parmesean, salt and pepper.
Toss the cooked pasta in the prepped pasta bowl, add the blanched asperagus, top with more shavings of Parmesean and black pepper.
Decorate the plate with just picked watercress (we know a source in Riverhead.)
Superb.
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