Linguine with Asparagus and Egg

When asparagus is in season, make this fresh linguine with asparagus and egg pasta! It is so simple to make and comes together in under 20 minutes. You’ll have dinner on the table in no time. 

Does anybody remember the magazine Everyday Food that Martha Stewart put out back in 2011? It’s not available anymore but I got a couple of good recipes from that magazine like this recipe for linguine with asparagus and egg. I used to be addicted to buying magazines with recipes in them back then but now I don’t do that anymore. You can pretty much find any recipe online these days and Pinterest is pretty much like a magazine full of recipes. 

The asparagus gets cooked while the pasta is boiling away so this dish is really easy and fast, also perfect for one person too. When the noodles are done cooking stir in the butter, and parmesan cheese, until all the butter and noodles are coated in the sauce. Then top it with a fried or poached egg. A simple and filling pasta dish. Also, do not forget to save the extra pasta liquid. 

If you are following the purple plan on WW use whole wheat linguine.

What do I need to make Linguine with Asparagus and Egg?  

coarse salt and ground pepper

¾ pound of linguine

1 large bunch of thin asparagus, ends trimmed, halved lengthwise

3 tablespoons of unsalted butter

¼ cup grated Parmesan cheese, plus more for serving

4 large eggs

How to make Linguine with Asparagus and Egg

1. In a large pot of boiling salted water, cook pasta according to package instructions, adding asparagus in the last minute of cooking. Reserve 1 cup of the cooking liquid; drain pasta and asparagus and return to pot along with the butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats the pasta.

2. While pasta is cooking, in a large straight-sided skillet, heat 2 inches of water over medium heat until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into the skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer each egg to a baking sheet lined with parchment paper.

3. To serve, divide pasta and asparagus among four bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with additional Parmesan if desired.

Tips for Linguine with Asparagus and Egg

It doesn’t matter whether you make a fried egg or poached egg. Just do whatever method you like for cooking your eggs. I prefer to fry mine in a nonstick skillet over medium heat to save on extra fat. 

Don’t like asparagus? Try another green vegetable like broccoli. 

Other Pasta Recipes 

Chicken Mozzarella Pasta 

Cheeseburger Pasta 

Shrimp and Orzo Pasta Salad 

Creamy Tomato and Shrimp Pasta 

One Pot Lemon Garlic Shrimp Pasta 

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 

Linguine with Asparagus and Egg - Everyday Food, April 201

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