Linguine with Asparagus and Egg

Tonight I tried a new recipe.  It was a bit of a stretch as far as the kids go, but with the weather being so nice I didn’t want to have a heavy dinner.  There was just enough cheese to give it good flavor but not enough to overpower everything else.  It only took about 15-20 minutes to cook and have out on the table.

I do have to say, all four of my kids had seconds and insisted on having more “spagaragus” 🙂 .

What you’ll need:

  • coarse salt and ground pepper
  • 3/4 pound linguine or fettuccine
  • 1 large bunch thin asparagus, ends trimmed, halved lengthwise
  • 3 tb. unsalted butter
  • 1/4 cup grated parmesan cheese
  • 4 large eggs

In a large pot of boiling water, cook pasta according to package instructions, adding asparagus in the last minute of cooking.  Reserve 1 cup (or more) of 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 four bowls, top each serving with an egg, and season with salt and pepper.  Sprinkle with parmesan if desired.

***You could easily swap out the egg for a different type of protein.  And I used angel hair pasta because that’s what I had on hand.


1 Comment

Filed under Brianna, Kids, recipes

One response to “Linguine with Asparagus and Egg

  1. Tara Almanza

    My kids love asparagus.. And this looks yummy, thanks for sharing! 🙂

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