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Pasta with Asparagus and Scrambled Eggs

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Recipe photo courtesy of Johnny Miller

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

Source: Everyday Food, May 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
34
  • Tina79734
    14 MAR, 2016
    Made this according to recipe and video, did not like at all, not a combination for me. Very bland . Too bad as I like all the ingredients, just didn't work for my palate.
    Reply
  • jriebow
    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.
    Reply
  • MS11872265
    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?
    Reply
  • 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
    Reply

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