Salt and pepper
1 pound tagliatelle or fettucine pasta
1 pound thin asparagus, cut into 2-inch pieces on an angle
1/4 cup extra-virgin olive oil (EVOO)
1/4 pound diced prosciutto (available in packages in the deli section, or ask your deli for prosciutto ends and chop into 1/4-inch pieces)
4 cloves garlic, finely chopped
1/2 cup dry white wine
3 egg yolks, beaten
Freshly grated parmigiano-reggiano cheese (a generous handful)
2 tablespoons chopped fresh thyme (about 2 palmfuls)
1 tablespoon grated lemon peel