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Under 30 Minutes

Pasta with Asparagus and Scrambled Eggs

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

  • Prep:
  • Total Time:
  • Servings: 4
Pasta with Asparagus and Scrambled Eggs

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.

Reviews (3)

  • Jen_MI 11 Jun, 2013

    Made exactly as written until plating. I threw all in a bowl vs individual plating. With GENEROUS amounts of salt & pepper it was descent. We like more flavor in dish. I would make again, but next time will try a minced clove of garlic when making sauce & possibly substitute queso fresco for the ricotta.

  • Genie Beanie 27 May, 2013

    So let me start by saying that I have made lots of these Everyday Food recipes and love the magazine and Sarah. However, this one was too unusual for me and my family. I love the idea of pasta asparagus and scrambled eggs. It was simple, but the cheese sauce made it weird and stringy. I don't know if it was a timing issue or maybe I needed more than 1/2 cup of pasta water, but by the end of my stirring my sauce was more a melted gooey cheese. What did I do wrong?

  • Nicole from Germany 15 May, 2013

    Great recipe, easy and good for a light dinner. But Sarah, let me ask you a question: why do you call Parmigiano "Parm"? I am a lot in Italy, my husband is Italian and I never heard that word there-ever. I guess it's an Americanism ;-) Regards

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