Linguine with asparagus & egg

Linguine with asparagus & egg

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(2 ratings)

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Cooking time

Prep: 30 mins - 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 450g asparagus
  • 350g fresh linguine or tagliatelle
  • 1 tbsp light olive oil
  • 4 medium eggs
  • 2 tbsp walnut oil
  • 50g finely grated parmesan, to serve

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Method

  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.

Recipe from Good Food magazine, May 2002

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Comments

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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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