Martha Stewart’s Egg Noodles with Asparagus and Grated Egg Yolks is one of my go-to dinner party main courses. I’ve made it many times for its simple, clean flavors, beautiful presentation, large portions, and quick cooking time! Most of the prep work can be done before your guests even arrive, so you’re left with boiling pasta and tossing just some items together. The flavors remind me of summer, so I usually reserve this dish for the warmer months–and today, a couple days into fall, I’m giving my summer cooking a send-off! The grated egg yolks are the star of the show–such a unique twist to an otherwise standard pasta.
How to make it an A+: Add a generous amount of salt and pepper before serving. Try to find some fresh pasta for high quality and even faster cooking times.