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4
Easy
Peel the asparagus stems and cut off the tips, slice the spears, on an angle, about 3cm long.
Bring two saucepans of water, salted with natural sea salt, to the boil.
Put the penne in one of the pans and cook until just al dente. In the other pan, blanch the asparagus stalks and after 1 minute add the asparagus spears and blanch for 2 more minutes.
Rinse well in iced water to stop the cooking, and set aside. Lightly beat the egg yolks and season with the sea salt and about 2 tablespoons of the grated pecorino cheese.
Melt the butter in a pan and, as it starts to foam, add the fresh thyme and then the asparagus, season and toss for a few seconds.
Add the penne to the hot asparagus and stir briefly until hot.
Pour in the egg mixture and toss lightly to coat the pasta, do not allow the eggs to scramble.
Correct the seasoning with a little sea salt to taste and serve immediately, sprinkled with shavings of pecorino, organic baby salad leaves and a drizzle of olive oil.