Creamy Linguine with Asparagus and Lemon

Cook the pasta in salted water until al dente, adding the asparagus for the last 2 mins of cooking time. Drain and save about 4 tbsp of the cooking water.
Meanwhile, add the egg and yolk, the cheese and some black pepper to a bowl and beat together. Melt the butter in a large saucepan, add the garlic and grated lemon zest and sizzle for 2 mins. Remove from the heat, and add the drained pasta and asparagus to the pan with tongs and toss to coat in the garlicky butter.
Add the egg mixture and 2 tbsp of cooking water to the pasta, tossing well to coat (add more water if needed). Sprinkle with dill and lemon juice, add a good grind of black pepper, and serve immediately.

20 mins

2 serving

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