- 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
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…
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 twistFor a special touch, add herbs to the salad dressing: finely snipped chives, fragrant thyme, bruised rosemary sprigs, or peppery basil.