Preparation / Directions:
Melt 2 T butter in pan and lightly sauté‚ham and mushrooms; set aside. Blanch asparagus in boiling water until just cooked thru - about 4 minutes Remove asparagus from water and cook pasta, al dente, in the same water, adding more water if necessary. Drain.
Heat 4 T butter and the olive oil in large sauté‚pan. Add garlic, cook for about 1 minutes and add the pasta, tossing to coat. Stir in cream and cheese; cook for 1-2 minutes until slightly thickened. Lower heat and stir in egg yolks; toss for about 1 min to set the egg and further thicken the sauce. Add asparagus, ham and mushrooms and cook until heated thru. Season with salt and pepper and garnish with chives. Serve hot.
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