Pasta with crispy asparagus

Servings: 4

Preparation: 10 minutes

Cooking time: approximately 10 minutes

Ingredients

• 250 ml (1 cup) mixed, salted nuts
• 30 ml (2 tbsp) honey
• 1 to 2 bunches of asparagus
• 1 red onion, finely chopped
• 60 ml (4 tbsp) olive oil
• 60 ml (4 tbsp) red wine vinegar
• 1/2 lemon, zest
• 1 clove garlic, chopped
• 1 pinch of cayenne pepper
• 3 whole eggs
• 2 eggs, the yolk
• 150 g parmesan or pecorino cheese, grated
• 500 g of long pasta, cooked al dente
• 1 to 2 ladles of pasta cooking water
• 125 ml (1/2 cup) dried cranberries, chopped
• Salt and pepper, to taste

Preparation

1. In a hot, dry frying pan, lightly toast the nuts for 1 minute.
2. Add the honey and mix for another minute.
3. Place the nuts on parchment paper and let cool.
4. On the work surface, roughly crush the nuts using a knife.
5. Meanwhile, clean the asparagus and cut off 1/4 of the stem to remove the stringy part.
6. Then cut the asparagus into thirds to obtain bite-sized segments.
7. In a hot pan, fry the asparagus and onion in a little oil for 3 to 4 minutes.
8. Add the vinegar, lemon zest, garlic, cayenne pepper, salt and pepper.
9. Turn off the heat, set the asparagus aside in a bowl and keep the pan.
10. In a bowl, vigorously whisk the whole eggs and yolks.
11. Stir in 3/4 of the grated Parmesan cheese and a ladleful of pasta cooking water. Season with salt and pepper.
12. Heat the pan over medium heat, then turn off the heat.
13. Add the pasta, egg mixture and, using tongs, mix in the pan until the pasta becomes creamy.
14. If the mixture is too dry, add a little pasta cooking water.
15. Add the asparagus to the pan and mix well.
16. On each plate, divide the pasta, the remaining grated Parmesan cheese, the nut mixture and the chopped cranberries.