Linguine with asparagus & egg

Linguine with asparagus & egg

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(3 ratings)

Prep: 30 mins - 35 mins


Serves 4
Jill Dupleix's tasty asparagus pasta makes for an elegant lunch or supper dish

Nutrition and extra info

  • Vegetarian


  • kcalories-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 450g asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 350g fresh linguine or tagliatelle
  • 1 tbsp light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp walnut oil
  • 50g finely grated Parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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  1. 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.

  2. 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.

  3. 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.

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Comments (4)

georgelikescake's picture
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I found this dish fairly bland and uninteresting. I did a poached egg rather than fried but it needs a lot of Parmesan and an extra flavour- maybe some spice or herbs.

redznappa's picture
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Instead of the oil I kind of made proper carbonara style sauce i.e. I used an egg not oil. So crack an egg into a bowl/coffee cup just break up a little rather than a full on whisk, then when the pasta is ready(drain & put back in the pan, take off heat) tip in the egg mix up while still hot then add the asparagus tips, half the parmasen, you will then have a silky sauce.

I also poached the eggs not fried for a really healthy, ooozzy quick pasta dish, it looked & tasted great!

janerichardson's picture
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Just yummy and also easy to make for one. This is my new fave solo supper for when husband is out of town! The walnut oil makes it - I doubt it would work so well with an alternative.

subodha's picture

I live in Sri Lanka where fresh asparagus is not available but I used canned ones (Del Monte) and the dish came out really well. I didnt have Parmesan but used Mozarella instead.

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