Using a double-boiler steamer, steam asparagus for about 5 minutes or until tender. Drain asparagus and reserve 1 cup liquid.

Cook penne according to package directions for al dente.

While the pasta boils, heat olive oil in a large saucepan. Add garlic and cook until golden brown. Add asparagus, a teaspoon of salt and ½ teaspoon ground black pepper. Gently mix the asparagus until well coated with oil and garlic and sauté for 2 minutes.

In a small bowl combine egg yolk, parmesan cheese, reserved asparagus liquid, salt, pepper and cayenne pepper. Whisk well.

Once the pasta cooked to al dente and drained, return the penne back into pot with egg mixture. On a medium-low heat, continuously stir pasta until sauce thickens and sticks to pasta. Toss in asparagus and mix well.

Adjust salt and pepper to taste. Serve with fresh grated parmesan cheese.