Farfalle with Roasted Asparagus, Lemon Cream, and Chives

Light and delicate, this luxurious pasta can serve as the perfect main course at a springtime lunch or as a starter before almost any meal.

Ingredients

8 oz. farfalle
1 large bunch asparagus (about 1 lb.), tough ends removed, stalks cut on an angle into 1-inch pieces
2 tbsp. extra-virgin olive oil
1 egg yolk
1 cup mascarpone, at room temperature
½ cup grated Parmigiano Reggiano
Grated zest of 1 lemon, plus 1 tbsp. lemon juice
½ tsp. coarse salt
½ tsp. freshly ground black pepper
3 tbsp. minced fresh chives (*see notes for substitutions)

Preheat the oven to 425°F. In a large pot of boiling salted water, cook the pasta until just al dente, 9 to 10 minutes, then drain the pasta.
Toss the asparagus with the olive oil in a bowl. Spread out in a single layer on a large baking sheet. Roast until just tender but still bright green, 3 to 4 minutes.
In the same bowl, whisk together the egg yolk, mascarpone, 1/3 cup (45 g) of the Parmigiano, the lemon zest, salt, and pepper. Scoop out 1/3 cup (80 ml) from the pasta water as it is cooking, and gradually whisk it into the bowl.
Scrape the sauce into the pasta pot. Add back the cooked pasta and toss over medium-low heat until the sauce thickens, about 2 minutes. Do not overcook, or the egg may curdle.
Add the roasted asparagus, lemon juice, and 2 tablespoons of the chives; toss to mix. Serve with the remaining Parmigiano and chives sprinkled on top.

If chives are not on hand, substitute a couple of tablespoons of chopped parsley or scallion greens or a tablespoon of minced fresh tarragon