Last week, I made another winner from Skinnytaste: asparagus and poached eggs over pasta. If you don’t like soft-cooked eggs, or if you prefer bolder-flavored pasta dishes, then this one may not be for you, but I found it delicious. The flavors and textures are simple but satisfying — sweet, slightly crunchy asparagus, savory cheese, creamy egg, al dente pasta. It’s healthy comfort food with a touch of sophistication. Plus, with asparagus now in season, you can put this dinner together pretty darn cheaply.
I made a version for the kids by substituting the poached egg for a few spoonfuls of marinara sauce. My kids are pretty adventurous eaters, but runny eggs are a no-no for them (I wouldn’t touch runny eggs until I was in my mid-20s, so I don’t blame Jack and Derek for not liking them!).
Makes four servings; 300 calories per serving
- 8 oz uncooked pasta (I used linguine)
- 2 bunches medium asparagus, tough ends removed (about 4 cups)
- 4 large eggs
- salt and fresh pepper
- 2 tablespoons freshly shaved Pecorino Romano or parmigiano reggiano
Slice the asparagus on an angle into one-inch pieces.
Bring a large pot of salted water to a boil. Cook the pasta until al dente; add the asparagus to the cooking pasta two minutes before the pasta is done. Reserve one cup of cooking water, then drain the pasta and asparagus.
If you don’t know how to poach eggs, this is a good tutorial. As they’re finished, remove each egg with a slotted spoon and set aside on a plate. Put the drained pasta and asparagus back into the pot and add some of the reserved cooking water. Divide the pasta among four bowls or plates, top with the poached egg and shaved cheese, then sprinkle some salt and pepper over the top.