ASPARAGUS CARBONARA WITH HORSERADISH CRUMBS

Cooked horseradish makes spring vegetable pasta sing when it is teamed up with green onions, garlic, radish and asparagus. It’s also an ingredient in the garlicky breadcrumbs that go on top. So good!

12 ounces shaped pasta, such as fusilli or orecchiette

For horseradish crumbs

1 tablespoon butter 1 tablespoon olive oil 1 cup fresh breadcrumbs 1 clove garlic, minced 2 tablespoons freshly grated horseradish

1 tablespoon minced parsley

Sea salt

For pasta

2 tablespoons olive oil

3 or 4 green onions, sliced thin

1 large clove garlic, minced

1 large bunch asparagus, sliced into bite-sized pieces (about 2 cups)

1 heaping tablespoon freshly grated horseradish

2 to 3 radishes, thinly sliced

Sea salt and black pepper

2 large eggs

½ cup grated Parmesan cheese, plus more for serving

2 teaspoons Dijon mustard

Cook pasta in salted water according to package instructions. Drain, retaining 1 cup of pasta water. Return pasta to pan, but do not heat.

While pasta is cooking, make breadcrumbs. Melt butter and oil in a small pan over medium heat. Add breadcrumbs, garlic, horseradish, parsley and a pinch or two of salt. Cook until toasted, about 5 minutes. Set aside. ( Can be stored in the refrigerated for up to a month.)

In a large saute pan, heat oil over medium-high heat. Add green onions, garlic, asparagus, horseradish and radishes, and cook for about 6 to 7 minutes, or until asparagus is tender. Season to taste with salt and pepper, and toss an additional minute.

Add cooked pasta to pan, toss to combine and turn heat to very low.

Whisk together the eggs, cheese and mustard. Pour over warm pasta and veggies and toss continuously until the egg mixture thickens into a sauce. Add a little pasta water to thin the sauce to desired consistency.

Top with horseradish crumbs and serve immediately.

Serves 3 to 4.