Pasta with Asparagus, Eggs and Parmesan

Method

1. Trim the wild asparagus: break off the tender tips and set aside. Cut the stems into thin rounds. Do the same with the cultivated asparagus if using.
2. In a pan, melt a piece of clarified butter over medium heat. Add the sliced asparagus stems and a small piece of onion. Sauté gently.
3. Add a splash of water (or the asparagus cooking water) and let the asparagus cook until tender but still bright green. Season with salt and pepper.
4. In a bowl, combine 1 whole egg and 2 egg yolks. Add a generous amount of grated Grana Padano (or Parmigiano Reggiano) and freshly ground black pepper. Mix well.
5. Cook the tagliatelle in boiling salted water (you can use the same water you used for the asparagus). Cook until al dente.
6. When the pasta is almost done, transfer it directly into the pan with the asparagus. Add a small splash of white wine and toss over heat.
7. Remove the pan from the heat. Pour the egg mixture over the pasta and toss quickly to create a creamy sauce. Be careful not to scramble the eggs.
8. Add the reserved raw asparagus tips, a few basil leaves, and marjoram leaves. Grate more cheese and finish with a crack of black pepper. Serve immediately.