Asparagus & Black Garlic Carbonara

So very yummy! Did you know Lilac flowers are edible? They are. A bit bitter, but they add a little splash of color to your meal and are a wonderful celebration of spring!

Bring a pot of water to boil. While heating, puree 3 eggs and 1 egg yoke, 2 chopped cloves black garlic, (or fresh garlic), and the spice packet, (2 tsp Stock+Spice Spring Pasta). Set aside. Add pasta to water and cook until just under al dente. Drain the pasta, (reserving one cup pasta water), and while hot put it back into the pot and pour in the egg mixture. Add 1 cup parmesan/romano cheese blend. Mix, and add a little pasta water if needed to make it more creamy. Let the egg cook in the residual pasta heat.

Snap and chop a bunch of asparagus, and toss into an oiled saute pan. Saute for about 4 minutes, and then add a chopped onion, (red or yellow). I do it this way to retain some bite in the onion. Cook for about 3 minutes more until asparagus is bright green and onions are just a little soft. Plate up the pasta and top with asparagus. Add salt to taste and sprinkle with some lilac flowers!

Enjoy!