Orecchiette With Asparagus

Preparation:

Preparation: Cook the orecchiette al dente. Meanwhile, make 50 g of butter foam in a saucepan; add the well drained and minced asparagus and let them flavor for a few minutes in the sauce. Add the cream, salt and pepper and cook for 10 minutes. Drain the pasta, dress it with the yolk and a knob of butter. Pour over the asparagus sauce, sprinkle with 1 handful of parmesan, mix and serve.