Ingredients

• 1 lb asparagus, whole or cut into 2-3 inch pieces
• 4 oz pancetta, small dice
• 2 T water
• 2 ea egg yolks, lightly beaten
• 1 T olive oil
• 3 T Parmigiano or Romano cheese, grated

Instructions

1. Cook the pancetta in a skillet until crisp. Remove excess fat, than add the asparagus and water and saute until the asparagus is crisp-tender.
2. Remove the skillet from the heat, then immediately add the egg yolks and olive oil, tossing until well coated.
3. Toss the asparagus mixture with the cheese, season to taste, and serve hot.

Source: fustinis.com

Contributed by: Skip