Asparagus on Egg Noodles and Guanciale
Ingredients
- For the noodles
- 2 cups all purpose flour
- 3 large eggs
- 1 teaspoon fine sea salt
- 2 tablespoons ice water
- To finish:
- 16 ounces asparagus, tough ends removed and cut into 1 inch pieces
- 4 ounces guanciale, cut into 1/4 inch cubes
- 3 tablespoons unsalted butter
- 1/3 cup fresh chives, thinly sliced
- Kosher salt and fresh ground pepper
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