No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close
Under 30 Minutes

Linguine with Asparagus and Egg

Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.

  • Prep:
  • Total Time:
  • Servings: 4
Linguine with Asparagus and Egg

Source: Everyday Food, April 2011

Ingredients

  • Coarse salt and ground pepper
  • 3/4 pound linguine or fettuccine
  • 1 large bunch thin asparagus (1 pound), ends trimmed, halved lengthwise
  • 3 tablespoons unsalted butter
  • 1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional)
  • 4 large eggs

Directions

  1. In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.

  2. While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.

  3. To serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan if desired.

Reviews (3)

  • Flabound2 14 Oct, 2014

    Made this as a side dish to a steak dinner. It was great. I was nervous about making the poached eggs in water for the first time. I overcooked them slightly, but it was still a great dish. Next time I will cook them for 3 minutes.

  • JohnDT5 13 Jan, 2012

    I so love all your recipes. But I am now on a diet and can't eat all that butter :O(

  • bianchi32 13 Jun, 2011

    Made this for dinner tonight. It was delicious. Served it with a loaf of crusty Italian bread. I can see myself making it with whatever local vegetables are in season!
    Thank you for a quick, easy and delicious weeknight meal!!!

Related Topics