Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         asparagus -- cut in 1 1/2" pcs.
   6      tablespoons   butter
     1/2  cup           sliced ham
     1/2  cup           sliced mushrooms
   1      pound         pasta -- (linguini or
                        -- fettucini)
   2      tablespoons   olive oil
   1      clove         garlic
   2      cups          light cream
     3/4  cup           parmesan cheese
   2                    egg yolks -- beaten
                        salt and pepper
                        chopped chives for garnish

Preparation:

Melt 2 T butter in pan and lightly sauté‚ham and mushrooms; set aside. Blanch asparagus in boiling water until just cooked thru - about 4 minutes Remove asparagus from water and cook pasta, al dente, in the same water, adding more water if necessary. Drain. Heat 4 T butter and the olive oil in large sauté‚pan. Add garlic, cook for about 1 minutes and add the pasta, tossing to coat. Stir in cream and cheese; cook for 1-2 minutes until slightly thickened. Lower heat and stir in egg yolks; toss for about 1 min to set the egg and further thicken the sauce. Add asparagus, ham and mushrooms and cook until heated thru. Season with salt and pepper and garnish with chives. Serve hot.