Egg Noodles With Asparagus and Grated Egg Yolks

Bring a large pot of generously salted water to a boil. Add asparagus and cook until crisp-tender and bright green, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Add pasta to water; cook according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water. Return pasta to pot with asparagus. Stir in zest and juice and both cheeses; toss to coat. Add pasta water, little by little, to adjust consistency until creamy. Sprinkle with grated yolks and pepper; serve.

Ingredient :

Kosher salt and freshly ground pepper
1 pound asparagus, trimmed, stems cut on the bias into ½-inch pieces, tips cut into 2-inch lengths
12 ounces wide egg noodles
1 ½ teaspoons grated lemon zest, plus 3 tablespoons fresh juice
8 ounces mascarpone
½ cup freshly grated Pecorino Romano or Parmesan (2 ounces)
4 hard-cooked egg yolks, grated on the large holes of a box grater