Pasta with Asparagus and Scrambled Eggs

34 Ratings
  • 5 6
  • 4 5
  • 3 9
  • 2 9
  • 1 5

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

Everyday Food, May 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
25 mins
prep:
15 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (4)

34 Ratings
  • 5 6
  • 4 5
  • 3 9
  • 2 9
  • 1 5
Martha Stewart Member
03/14/2016
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.
Martha Stewart Member
06/11/2013
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.
Martha Stewart Member
05/27/2013
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?
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Martha Stewart Member
05/15/2013
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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