4 zucchinis (spiralized)
7 garlic cloves, minced
2 egg yolks
1/2 cup freshly grated parmigiano
In a large pot boil 4 cups water with salt. When boiling add asparagus & cook 3-5 minutes. Drain asparagus & reserve 1 cup of liquid before draining.
In a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt & pepper and sauté for about 2 minutes, tossing with oil and garlic.
In a small bowl, combine egg yolks, cheese, 1/2 cup of reserved water, salt & pepper. Mix well. Place zucchini noodles in the pot and mix with egg mixture. Cook on medium for about 5 minutes, until sauce thickens. Toss in asparagus and mix well. Serve with additional grated cheese.