1 large bunch this asparagus (1 lb.), ends trimmed, halved lengthwise
3 TBLS unsalted butter
1/4 cup grated Parmesan (1/2 oz,) plus more for serving (optional)
4 large eggs
Instructions
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 iches water over medium until bubbles rise ti 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 dish.
Serving
Suggestions
Divide pasta amoung 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan if desired.
Originally Submitted
3/21/2011
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