This recipe calls for thin (green) asparagus, and Toby bought us WHITE asparagus, and they weren’t thin at all. So the minute boiling in the water did nothing for them, and they were almost inedible. BUT- this dish was so good, you don’t even NEED the asparagus! Seriously, you can just leave it out if you want to (or buy the proper kind). This was delicious and quick (although it’s a leetle high on the calories for me). Try this!
Linguine with Asparagus and Egg
(Everyday Food, April 2011)
coarse salt and ground pepper
3/4 pound of linguine
1 large bunch of thin asparagus, ends trimmed, halved lengthwise
3 tablespoons of unsalted butter
1/4 cup grated Parmesan cheese, plus more for serving
4 large eggs
In a large pot of boiling salted water, cook pasta according to package instructions, adding asparagus in the last minute of cooking. Reserve 1 cup of the cooking liquid; drain pasta and asparagus and return to pot along with the butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats the pasta.
While pasta is cooking, in a large straight-sided skillet, heat 2 inches of water over medium heat until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into the skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer each egg to a baking sheet lined with parchment paper.
To serve, divide pasta and asparagus among four bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with additional Parmesan if desired.
makes 4 servings
per serving: 494 calories