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Pasta with Asparagus and Scrambled Eggs

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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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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