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Sunday
Apr102011

Spaghetti with Asparagus and Egg

If a vote were being held today, right now, on what one thing I would want to be eating for the next 10 years, my vote is solidly here with this one, folks.  I was pretty sure this was going to be good, but after a couple of bites, I could hear the distant ringing of little alarm bells.  I’m very familiar with those bells, otherwise known as my internal warning system, alerting me to the fact that I might possibly eat more than I, ahem, should.  You know how when something’s so good that it doesn’t matter how much is on your plate, you know it’s just not going to be enough?  I was in trouble.  I mean, I was on the brink, people; standing on the edge of total gluttony, my toes were dangling and I was ready to jump headfirst into a warm bowl of egg- infused pasta.

I will tell you that yes, I did eat a little more than I probably should have, but oh, it could have been so much worse.  Thank goodness I was brought to my senses in time to talk myself down from the ledge… “If you eat all of this, you will have nothing left for your photo.  You must get a photo.  Just lay your fork down, and no one’s going to get hurt.” 

As you can see, yes, there were leftovers and I got my photo.  But now there’s a plastic container in the refrigerator with the rest of that pasta, and it’s burning a hole in the door.  Yup.  It’s that good.

Spaghetti with Asparagus and Egg

Click here for a printable recipe

Serve 4-5
1 lb. spaghetti
1 large bunch of asparagus
1 egg per person
Grated parmesan cheese
2 ounces of goat cheese
Salt and pepper

Trim the woody ends off of the asparagus and discard.  Cut the asparagus into 1-inch pieces on the diagonal.  Separate the asparagus tips from the rest of the pieces.

Bring a large pot of water to a boil, add a generous amount of kosher salt and cook your pasta for 7 minutes (no longer!).

While the pasta cooks, heat a couple tablespoons of olive oil in a large skillet and add the asparagus pieces (not the tips).  Sauté the asparagus for a minute or so and then add a couple tablespoons of water, cover and cook for about 2 minutes.  Add in the asparagus tips, some salt and pepper, cover, and cook another minute or so.

Reserve a cup of the pasta water and then drain the pasta.  Add the pasta into the pan with the asparagus along with the goat cheese and a couple tablespoons of grated parmesan cheese.  Stir to mix well, adding additional pasta water as needed to create a nice sauce.  Taste for salt and pepper.  Cover and let the pasta sit and absorb the sauce while you make your eggs. 

Heat a nonstick griddle or skillet and spray with nonstick cooking spray.  When the pan is hot, crack your eggs into the pan, cover and let them cook for about 4 minutes.  Slide an egg on top of each portion of pasta along with a good grinding of pepper and kosher salt.

You might also like:

                     
Panko-Fried, Soft-Boiled Eggs   Linguini with Asparagus Pesto

Reader Comments (2)

This was DELICIOUS!!!! The runny egg on this pasta was divine and I love how well the asparagus and goat cheese pair. I used whole wheat spaghetti which added a nice, nutty flavor. It was so good that the next day I found myself standing in front of an open refrigerator frantically spooning the cold leftovers into my mouth. They didn't stand a chance! I will be making this again very, very soon. Thanks so much for this!

April 17, 2011 | Unregistered CommenterJennifer

Oh, don't I know, Jennifer... the leftovers call to you like some freakin dream! Glad you liked it!

April 17, 2011 | Registered CommenterPatrice Berry

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