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

Source: Everyday Food, April 2011


  • 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


  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 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.


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