Farfalle with Roasted Asparagus, Lemon Cream, and Chives – Garden & Gun

Ingredients

• 8 oz. farfalle
• 1 large bunch asparagus (about 1 lb.), tough ends removed, stalks cut on an angle into 1-inch pieces
• 2 tbsp. extra-virgin olive oil
• 1 egg yolk
• 1 cup mascarpone, at room temperature
• ½ cup grated Parmigiano Reggiano
• Grated zest of 1 lemon, plus 1 tbsp. lemon juice
• ½ tsp. coarse salt
• ½ tsp. freshly ground black pepper
• 3 tbsp. minced fresh chives