1 lb. asparagus
6 tbsp. butter
1/2 c. finely sliced ham
1/2 c. finely sliced mushrooms
1 lb. fettuccine or linguini
2 tbsp. olive oil
1 clove garlic, minced
2 c. light cream
3/4 c. freshly grated Parmesan cheese
2 egg yolks, beaten
Salt and freshly ground pepper
Chopped chives

Peel and roll-cut asparagus into 1 to 1 1/2 inch pieces. Melt 2 tablespoons butter in a saute pan and lightly saute the ham and mushrooms; set aside. Boil a large pot of salted water and blanch the asparagus until just cooked through (4 to 5 minutes or less). Scoop out the asparagus and save the water. Add more water, if necessary, and cook the pasta until al dente. Drain.

In a large saute pan, heat 4 tablespoons butter and the olive oil. Add garlic, cook 1 minute, and add the pasta, tossing to coat with the butter and oil. Stir in the cream and the cheese, and cook for 1 to 2 minutes until slightly thickened. If you like, lower heat, stir in the eggs, and toss together for 1 minute to set egg and thicken the sauce. Add the cooked asparagus, ham, and mushrooms, and cook for a moment to heat through. Season to taste with salt and pepper. Garnish with chives.

Makes 4 to 6 servings.