Linguine with asparagus & egg
Jill Dupleix's tasty asparagus pasta makes for an elegant lunch or supper dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 - 35 mins
Vegetarian
- Snap the woody ends off the asparagus, and discard. Cut the asparagus in half widthways. Cook them in simmering salted water until just tender, 3-4 minutes, then drain, then quickly refresh under cold running water to retain their colour.
- Cook the pasta in plenty of salted boiling water until it is al dente - tender but firm to the bite. Heat the olive oil in a frying pan over low heat, and gently break the eggs into it. Cover immediately and cook over very gentle heat for around 3-4 minutes, until the whites have just set and the yolks are still runny.
- In the meantime, drain the pasta and toss it with the asparagus and walnut oil in the bowl. Arrange on four warmed plates. Separate each egg carefully from the others and gently lift out and place on the pasta. Scatter with sea salt and serve with a bowl of grated parmesan.
GIVE IT A TWIST
For a special touch, add herbs to the salad dressing: finely snipped chives, fragrant thyme, bruised rosemary sprigs, or peppery basil.
Recipe from Good Food magazine, May 2002.
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http://www.bbcgoodfood.com/recipes/3226/
http://www.bbcgoodfood.com/recipes/3226/
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Ingredients
- 450.0g asparagus
- 350.0g fresh linguine or tagliatelle
- 1.0 tbsp light olive oil
- 4 medium eggs
- 2.0 tbsp walnut oil
- 50.0g finely grated parmesan , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 - 35 mins
Vegetarian
Ingredients
- 450.0g asparagus
- 350.0g fresh linguine or tagliatelle
- 1.0 tbsp light olive oil
- 4 medium eggs
- 2.0 tbsp walnut oil
- 50.0g finely grated parmesan , to serve
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14 January 2009
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13 April 2010
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