Asparagus and Poached Eggs over Pasta
"Delicate poached eggs sit atop a bed of tri-colored fettuccine, accompanied by tender asparagus and finely grated Pecorino Romano. This easy vegetarian recipe is not only quick to prepare but also bursting with flavor!"
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Ingredients
- 8 ounces uncooked tri-color fettucini pasta
- 2 tbsp Pecorino Romano (or dairy free parmesan)
- kosher salt and fresh pepper
- 2 medium bunches asparagus
- 4 large eggs
Equipment Needed
- egg poacher
Instructions
- 1
Slice the asparagus diagonally into pieces that are about one inch long.
- 2
In a large pot, bring salted water to a rolling boil. Cook the pasta according to package directions until it reaches an al dente texture.
- 3
When there are just two minutes left on the pasta cooking time, incorporate the asparagus into the pot.
- 4
Before draining the pasta and asparagus in a colander, set aside one cup of the pasta cooking water.
- 5
While the pasta water is heating up, poach the eggs using an egg poacher or refer to the method provided above for an alternative technique. Gently lift the eggs out with a slotted spoon and place them on a plate.
- 6
Once the pasta is drained, return it to the pot and mix in some of the reserved pasta water.
- 7
Portion the pasta into four bowls, and place a poached egg on top of each serving. Finish with shaved cheese, freshly cracked pepper, and salt to taste, if desired.
- 8
To enjoy, pierce the yolk of the egg and stir it into the pasta. Add more cheese on top if you wish, then dig in and savor every bite!