1bunchfresh asparagus, trimmed and cooked as you prefer-roast, steam, microwave or boil,
Carbonara Sauce:
3slicesbacon, cooked and finely chopped
3egg yolks
1/4cup + 2 TbspParmesan cheese, DIVIDED
Pinchsalt and freshly ground pepper
3/4cupmilk
Prevent your screen from going dark
Instructions
Cook bacon and remove to cutting board to cool slightly. Finely chop and set aside.
Start asparagus cooking with your preferred method (roast, steam, microwave or boil)
In a medium bowl, whisk together the egg yolks, Parmesan cheese and salt and pepper. Set aside.
In a medium-sized saucepan, heat milk to simmering over medium heat. Remove some of the hot milk with a large spoon. Very, very slowly (a drop at a time, at first), add the hot milk to the egg mixture, whisking constantly as you add it. Add another spoonful of the hot milk in the same way, whisking constantly as you add it. Add one more spoonful. Once the third spoonful has been added, add all the egg mixture with the hot milk back to the saucepan. Reduce heat to low. Cook, stirring constantly, until mixture thickens (about 10 minutes), BUT DOES NOT BOIL, as the eggs will curdle if it boils. If you have a thermometer, this will happen at about 180F.
Remove thickened sauce from heat. Stir in 3/4 of the chopped bacon and the additional 2 Tbsp. Parmesan cheese. Spoon over hot asparagus. Garnish with remaining chopped bacon.
If making the sauce ahead, allow to cool, then cover and refrigerate. To re-heat, do not microwave. Add to a small saucepan over low heat and raise the temperature slowly, just to serving temperature. Do not boil.