Asparagus, Ham and Egg Pasta

I made this from a Rachael Ray recipe that she did on her talk show last week. I love her talk show. :) Here is the original recipe: http://www.rachaelrayshow.com/food/recipes/asparagus-ham-and-egg-pasta/

Here is how I made it:

Ingredients:
6-7 oz Ronzoni Healthy Harvest Linguine
1/2 lb thin asparagus, cut into 2" pieces on an angle
1T EVOO
2 oz diced cooked ham
2 cloves garlic
1/4 c chicken broth
1-1/2 egg yolks, beaten
1/8 c grated parmesan
1 t grated thyme (I would recommend a palmful of fresh instead, but the store was out when I went... fresh would be way better!)
grated lemon peel
lemon juice
pepper

Directions:
 Bring a large pot of water to a boil and cook until aldente. Add the asparagus in the last 2 minutes of cooking. Drain, reserving 1/2 c of the pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO over medium heat. Add the ham and cook for 2 minutes. Lower the heat to medium low and stir in the garlic for 2 minutes. Add the chicken broth and cook until reduced slightly, 1 minute. Lower the heat to the lowest setting.

In a medium bowl, combine the reserved pasta cooking water and the beaten egg yolks to temper the eggs. Add the drained pasta to the ham mixture in the skillet. Season with the cheese, thyme, lemon peel and pepper. Pour in the egg mixture and toss vigourously to thicken the sauce, 1-2 minutes. You can add a small squeeze of lemon juice to the dish to emphasize the citrus flavor if you like.

Makes 3 servings.

Nutritional Information:
 Calories: 342
Fat: 10.5g
Saturated Fat: 2.5g
Carbs: 55g
Protein: 16g

Ratings:
Kristen: 2.5
Dave: 2.5