Description
A light and elegant dish featuring perfectly cooked asparagus and al dente pasta topped with delicately poached eggs and freshly shaved parmesan. This simple yet sophisticated recipe combines fresh spring vegetables with creamy yolks and a touch of cheese to create a comforting meal ideal for brunch or a quick dinner.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces pasta (uncooked)
- 2 bunches asparagus (medium, tough ends snapped off, about 4 cups)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Eggs and Cheese
- 4 large eggs
- 2 tablespoons parmesan (freshly shaved or grated, or to taste)
Instructions
- Prepare Asparagus: Cut the asparagus into one-inch pieces, slicing them at an angle to increase surface area and enhance texture.
- Cook Pasta and Asparagus: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Two minutes before the pasta is done, add the asparagus pieces to the boiling water to cook them lightly. Reserve 1 cup of the pasta cooking water, then drain both pasta and asparagus in a colander.
- Poach Eggs: While the pasta water is boiling, poach the eggs using an egg poacher if available, or use a sous vide method. Alternatively, poach traditionally by simmering eggs in gently boiling water until whites are set but yolks remain runny.
- Keep Eggs Warm: Remove poached eggs from the water using a slotted spoon and cover them or place in warm water to keep at serving temperature until plating.
- Combine and Plate: Return the drained pasta and asparagus to the pot. Add some reserved pasta water as needed to moisten and create a light sauce. Divide the mixture evenly among four bowls. Top each serving with a poached egg, a sprinkle of shaved or grated parmesan, and freshly ground black pepper and kosher salt to taste.
- Serve: At the table, break the egg yolk and mix it with the pasta and asparagus to create a creamy sauce. Add additional parmesan if desired for extra flavor.
Notes
- You can cook the asparagus using other methods like roasting or sautéing if preferred.
- Reserve pasta water is key to adjusting the sauce consistency.
- Using fresh parmesan enhances the flavor and texture of the dish.
- Poaching eggs gently is important to maintain an intact white and runny yolk for the best texture.
- This dish is best enjoyed immediately after plating for optimal flavor and texture.
