Lemon Scented Fusilli with Spring Asparagus
Ingredients
- 2 cloves garlic, minced
- 2 1/2 ounces grana padano
- 1 1/2 ounces pecorino
- 2 tablespoons olive oil
- 7 ounces whole wheat fusilli
- 9 ounces asparagus, cut on the diagonal into 1 inch pieces
- Splash vinegar
- 3-4 eggs
- salt and pepper, to taste
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