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1.
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Put a large pot of water on to boil for the pasta.
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2.
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Meanwhile trim the woody bottoms off of the asparagus, then cut the asparagus in half lengthwise (or in quarters if the asparagus is long).
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Set to the side 3.
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Separate the eggs and put the yolks into a small bowl.
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Discard the whites or use them for another purpose.
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Set the yolks to the side.
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4.
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When the water comes to a boil add a generous amount of salt to the water, and then add the linguine.
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Give it a stir to keep the pasta from sticking.
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5.
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Cook the pasta for about 6 minutes, then add the asparagus and cook for 1 to 1 1/2 minutes more.
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6.
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Scoop out about 1 1/2 cups of the pasta water and reserve it; then drain the pasta and asparagus.
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7.
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Add the pasta and asparagus back to the pot and drizzle 2 tablespoons of olive oil over the pasta.
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8.
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Temper the egg yolks by whisking about 1 cup of the reserved pasta water into the egg yolks (dont discard the remaining 1/2 cup of pasta water because you may need it).
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Squeeze the juice of 1/2 lemon into the tempered egg yolks.
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Add the egg mixture to the pasta along with the grated Parmesan cheese, and give it a toss.
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9.
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Further cook the pasta for a couple of minutes over medium heat until it is cooked perfectly al dente, continually stirring and tossing the pasta (you may need to add some or all of the remaining 1/2 cup of pasta water to loosen it up).
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10.
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Season with salt and pepper to taste.
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Serve with more shaved or grated Parmesan if desired.
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*Note that there will not be sauce in the bottom of the pan.
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This is a light sauce that will just coat the pasta.
