So, yes, my little green friends. I will make something with you but please understand that I will need to pick you out for the Little One and No Thank You Boy. Don't take it personally. The sundried tomatoes are also not on the guest list for those two either.
Penne and Asparagus with Sun Dried Tomatoes
1 lb. penne pasta
splash olive oil
2 cloves minced garlic
1 bunch asparagus, woody stems removed and cut into 2" segments
1 cup sundried tomatoes, cut lengthwise into strips
1 egg yolk
2 tablespoons heavy cream
1/4 cup white wine
1/4 cup parmesan cheese
Cook penne according to package. While pasta water is boiling, saute garlic in olive oil in non-stick pan. Add asparagus and sundried tomatoes and heat until slightly softened. Remove to separate plate. In a small bowl, whisk the egg yolk, heavy cream and wine until blended. Add the parmesan cheese. Heat this mixture in pan until warm and the cheese starts to get a little melty, but not clumpy. When pasta is done, drain well, reserving some of the cooking liquid. Toss pasta with asparagus mixture and add the sauce to coat all. If sauce turns out too thick once it gets to the pasta, add a little of the reserved pasta water. Salt to taste.