New This Month

Under 30 Minutes

Pasta with Asparagus and Scrambled Eggs


This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • Coarse salt and ground pepper
  • 3/4 pound spaghetti
  • 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 2 ounces Parmesan, grated (1/2 cup), plus more for serving
  • 5 large eggs, lightly beaten
  • 1/4 cup part-skim ricotta


  1. In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.

  2. Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.

  3. In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.

Cook's Notes

Look for bright green stalks of asparagus with tight, firm tips and moist ends.

Reviews Add a comment