INGREDIENTS
1 lb
cooked pasta
1 lb
(or bunch) asparagus
2/3 cup
water
2 tbsp
fresh lemon juice (1/2 medium lemon)
1
egg yolk
1 clove
garlic minced
2
leaves basil thinly sliced
1/3 cup
olive oil
1 tbsp
butter
1/4 cup
grated Romano/Parmesan Cheese
salt and pepper