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.