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.
- 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
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.
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.
To serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan if desired.
SourceEveryday Food, April 2011