Linguine with Asparagus and Egg
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- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
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
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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.
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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.
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To serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan if desired.
I so love all your recipes. But I am now on a diet and can't eat all that butter :O(
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!!!