Asparagus and Poached Eggs over Pasta
User Reviews
5
Asparagus and Poached Eggs over Pasta
Description
Asparagus and Poached Eggs over Pasta features cooked fettucini pasta tossed with asparagus cut on the diagonal and cooked until just tender. The asparagus is added to the pasta water in the final minutes to maintain a pleasant snap. Poached eggs, prepared separately, crown the serving bowls. The key step is breaking the yolk to meld creamy richness through the pasta and vegetables. Garnished with shaved pecorino romano and fresh ground pepper, the dish offers fresh, bright flavors and simple seasoning that highlights the main components. Cooking the pasta al dente retains texture throughout.
The combination of pasta and eggs provides protein and starch in one bowl, while the asparagus adds a green vegetable element for freshness. This dish can function as a light lunch or dinner, satisfying while not heavy. The sprinkling of cheese offers a salty counterpoint to the egg yolk glaze. Black pepper enhances the overall flavor without overpowering.
To serve, distribute pasta evenly, top each serving with a poached egg and cheese, then crack the yolk before mixing. Adjust seasoning if needed, enjoying the creamy egg sauce coating tender pasta and asparagus. This recipe is straightforward and showcases everyday ingredients turned into a composed meal.
Ingredients
- 8 ounces fettucini pasta uncooked, tri-color
- 2 medium bunches asparagus (tough ends removed, cut in 1-inch pieces (about 4 cups))
- 4 large egg
- kosher salt
- black pepper
- 2 tbsp pecorino romano freshly shaved, or dairy free parmesan
Instructions
- Cut asparagus on an angle to one-inch pieces.
- Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente.
- Two minutes before pasta is done, add the asparagus.
- Reserve 1 cup pasta water before draining pasta and asparagus in colander.
- Meanwhile while pasta water is boiling, poach eggs in an egg poacher or see above to make them without. Remove eggs with a slotted spoon and set aside on a plate.
- Drain pasta then add back to pot along with some of the reserved pasta water.
- Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.
- To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1egg, 1 1/2 cups pasta asparagus | |
| Calories | 316kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 17g | 34% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 188.5mg | 63% |
| Sodium | 143mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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