Bring water to a boil in saucepan.

In small bowl mix lemon juice, egg yolk olive oil and garlic.

Slowly pour a small amount of hot water at a time into lemon mixture

Whisk continually (so the egg yolk doesn't "cook" and separate)

Pour the mixture back into the saucepan and heat thoroughly

Add butter, basil, salt and pepper.

Pour sauce over a pound of cooked pasta

that you have run under cold water and tossed with olive oil.

Add grated cheese

*with one tablespoon olive oil,

saute asparagus cut into small pieces until tender,

toss asparagus into pasta and sauce.

Serve cold, room temperature.

Garnish with lemon slices