Egg?! Yes! Egg! Egg and asparagus, pasta and cheese….the flavor of all things spring (except the chocolate bunny!) in one dish. So easy. So fast. So, so yummy! It was so yummy, it took every shred of my will power to not eat all of it. I could have eaten my serving, everything left in the pot and then distracted the DH and eaten his share as well….well, maybe not his share…he has a habit of applying a fair amount of hot sauce to nearly everything. But I would have eaten the rest! Yup! You’ll love it too. This recipe came from the same Everyday Food as the salmon and risotto recipes–great issue!
Get just a few things ready:
- coarse salt and ground pepper
- 3/4 pound linguini or fettucini (1 package)
- 1 large bunch thin asparagus (1 pound), ends trimmed, cut in half
- 3 TBSP butter
- 1/4 cup grated parmesan (I used closer to 1/3 cup), plus more for serving
- 4 large eggs
Cook pasta in a large pot of salted water according to package directions.
While pasta cooks, poach the eggs.
My mom gifted me with this fabulous little contraption that results in perfectly poached eggs that stay in one piece.
Water goes in the bottom of the pan, and I spray oil the little egg cups. (Because they are so not non-stick, even though the box said they were!) It goes over medium-high heat until it starts steaming up through the vents.
When it steams, crack eggs into the cups and replace lid. Cook 3-4 minutes–until white is cooked and yolk is still runny.
If you are not lucky enough to have a poacher, fear not! You can still poach eggs. Heat 2 inches of water and a splash of vinegar (vinegar helps keep the white together) in a high-sided skillet over medium high heat until bubbles start to rise to the top. Crack each egg into a small bowl and gently pour into the skillet. Cook until whites are firm and yolk is still runny–3 to 4 minutes. Lift from water with a slotted spoon onto a parchment paper-lined plate.
Add asparagus during the last minute of pasta cooking time.
Reserve 1 cup of the cooking liquid and drain pasta.
Melt butter and return pasta and asparagus to the pot. (Adding the butter before returning pasta and asparagus will help them not stick to the pan.)
Add parmesan and toss to combine.
Add enough of the reserved cooking liquid to make a thin sauce. (I used about half. The starch in the liquid helps to create the sauce.)
Divide onto 4 plates, top each with an egg, parmesan, salt and pepper. ENJOY!
I chunked a small bit of salmon I had left over and added it to the pasta mixture. It blended really well with the other flavors. Wow. The egg yolk mixes with the sauce to make it uber-yummy. Take advantage of asparagus season and make this yourself! Yummy!