LINGUINE WITH ASPARAGUS AND EGG
Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 494 g, Fat 16 g, Fiber 5 g, Protein 21 g
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Jad Badawi
[email protected]This dish is a great way to get your kids to eat their vegetables.
Aliyah Ayo
[email protected]I love the bright green color of the asparagus in this dish.
Santiago Ruiz
[email protected]This dish is perfect for a spring brunch.
Pamela Joy Bautista
[email protected]I'm not a big fan of eggs, but I loved this dish.
Sima Saha
[email protected]This is a great recipe for a light and healthy lunch.
Mano Princess
[email protected]I made this dish for a potluck and it was a huge success.
Resham Neupane
[email protected]This recipe is a great starting point. I like to add some chopped sun-dried tomatoes and artichoke hearts to the sauce.
Kayla Cole
[email protected]I've made this dish several times and it's always a hit with my guests.
Arthur Dube
[email protected]I'm not a huge fan of asparagus, but I really enjoyed this dish.
stephen mcelhone
[email protected]This dish is a great way to use up leftover asparagus.
Naveen Shan
[email protected]I wasn't sure about the combination of asparagus and egg, but it worked surprisingly well.
Victoria Msimango
[email protected]I found the sauce to be a bit bland. I added some extra garlic and Parmesan to taste.
Greyson Godfrey
[email protected]The asparagus was a bit too crunchy for my taste, but otherwise the dish was delicious.
Ssemanda Richard
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it without complaint.
Gyani Baral
[email protected]This recipe is a keeper! It's become a regular in my dinner rotation.
Abu Amirah
[email protected]I love how easy this dish was to make. It's perfect for a quick and healthy weeknight meal.
Abdul Raja
[email protected]Followed the recipe exactly and the dish turned out amazing! The asparagus was cooked perfectly and the egg added a creamy richness to the sauce.
Tavi Zeutzius
[email protected]This linguine with asparagus and egg dish was an absolute delight! The flavors of the asparagus, Parmesan, and egg were perfectly balanced, and the addition of lemon zest and red pepper flakes gave it a nice kick.