Linguine with asparagus & egg

Latest comments and suggestions

• Pramod

  14 January 2009

  Pramod commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  18 March 2010

  Jane rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  13 April 2010

  Jane commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mike

  09 June 2012

  Mike rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3226/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 - 35 mins

Vegetarian

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.