Thursday, May 2, 2013

Parmesan Pasta with Asparagus and Eggs


If you will allow me to brag for a moment about my Andrew, I have two exciting pieces of news to share about my oldest son: 1. He scored a goal at his soccer game last Saturday! It was his first goal of the season, and to say that I was excited would be a massive understatement. And 2: He has developed a deep and abiding love for asparagus.

This second thing may not seem all that exciting, but I am just thrilled about it. I myself didn't even try asparagus until I was in my '20s, so it makes me happy that my kids are getting exposed to (and enjoying!) this vegetable so early in their lives. Well, Andrew is enjoying it, at least. All Will has to say about asparagus at this point is, "Ew, that's dee-sgusting." But he says that about pretty much everything these days. (It's a phase we're in right now. A really fun phase.)

Anyway, I'm digressing. Let's talk about this pasta. As we all know, asparagus and eggs were made for each other, and when they're combined with creamy pasta and salty cheese, the result is pretty much perfection. My friend Sarah made this too, and she added peas to hers, which I think is a delicious addition. You know what else would be good in this pasta? (Say it with me...) BACON.

This dish is delicious as-is, though, and really doesn't need anything else. I love the way the velvety, smooth yolk coats the creamy, asparagus-laced pasta. It's so simple, and simply divine.

Parmesan Pasta with Asparagus and Eggs
adapted from The Saucy Southerner

1 pound linguine or fettuccine
1 bunch asparagus, trimmed
4 tablespoons butter
1 1/2 cups half and half
Salt and pepper to taste
3/4 cup shredded parmesan cheese, divided
4 eggs, cooked to desired doneness (I cooked mine over-easy in a bit of butter, salt and pepper)

1. In a large pot of boiling salted water, cook pasta according to package instructions for al dente. In the last  minute of cooking for the pasta, add the asparagus to the pasta water to poach. Drain pasta and asparagus.

2. In the same hot pot or in a different large skillet, melt the butter over medium heat. Add the half and half. When the half and half begins to thicken slightly, stir in 1/2 cup of the parmesan cheese. Cook, stirring, until slightly thickened, then taste for seasoning and add salt and pepper to taste.

3. Add the pasta and asparagus back to the pan and toss to coat.

4. Top each serving of pasta with an egg and a sprinkling of the remaining parmesan cheese. Serve immediately.

2 comments:

The Home Cook said...

Isn't this incredible? We actually had it again this week because I refuse to let asparagus season pass me by this year. :) So, so good. The runny yolk makes the dish, doesn't it? And lol to adding bacon - I actually considered it this time, kind of like a carbonara, but was trying to keep it healthy-ish.

P~ said...

Oh...I'm so happy you made this dish! Thank you so much for linking...and for trying it! P~