Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.



Ingredient Checklist


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

Reviews (3)

99 Ratings
  • 5 star values: 37
  • 4 star values: 40
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
Made this as a side dish to a steak dinner. It was great. I was nervous about making the poached eggs in water for the first time. I overcooked them slightly, but it was still a great dish. Next time I will cook them for 3 minutes.
Rating: Unrated
I so love all your recipes. But I am now on a diet and can't eat all that butter :O(
Rating: 5 stars
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!!!