Method

• Snap off the tough ends of each asparagus spear
• Cut off the tips and put to one side
• Slice the remainder of the spears on the angle
• Bring a large pot of water to the boil, and add salt
• Put the asparagus stalks in the boiling water for 1 minute, add the tips and cook for another 2 minutes
• Remove from the water with a sieve and drain well
• Once the water has returned to the boil, add the pasta, stir to loosen it and boil for about 9 minutes or refer to packet
• Lightly beat the egg yolks with a fork, and season
• Add about 2 tablespoons of the grated Parmesan
• Melt the butter in a small thick bottomed pan
• When beginning to foam, add the thyme and almost immediately, the drained asparagus
• Season and toss for a few seconds
• Drain the penne, and immediately add the hot asparagus and butter
• Stir briefly together, then pour in the egg mixture
• Toss a little to allow the egg yolks to coat the pasta
• Serve immediately, with the remaining Parmesan