Asparagus and Pasta with Egg-Lemon Sauce

I've already mentioned my love of asparagus. I finally got Jonah into it, and now he can't get enough. My friend Beth (of the pizza dip recipe, see February) got us a wonderful vegetarian Jewish cookbook called Olive Trees and Honey. We've made a couple of the recipes, including Cheesy Stuffed Eggplant and the abovementioned asparagus, and although both have benefited from our tinkering around, I'm sure they're quite good as is.

Here's the asparagus recipe. The sauce is essentially a hollandaise. The first time we made it, we found that it makes wayyyyy too much sauce for the asparagus, so we put the rest on pasta. It won't keep for more than a day since it has partially cooked egg and can't be reheated, so make and eat. It's so good there won't be leftovers anyway.

1 bunch asparagus, cut into 2-3" pieces.
2 tsp flour
2 eggs
5 tbsp lemon juice
1/2 cup water
1/4 cup olive oil
1 clove garlic, chopped

2 cups pasta, cooked

Sautee garlic in oil. After several minutes, remove and add asparagus. Sautee several minutes, then add water to pan. Bring water to a boil and let cook until asparagus is softened. Meanwhile, beat 2 eggs. Add flour and then lemon juice. When asparagus is done, remove from pan and pour cooking liquid into egg mixture. Pour both back into the pan and cook about 3 minutes on low heat, until the sauce starts to thicken up. Remove immediately from pan and pour over pasta and asparagus.

This is a great side dish!