Asparagus and Poached Egg Pasta…

Another great recipe from skinnytaste.com. Over the weekend we also made Asparagus and Poached Egg Pasta.

Yum!

I can always only poach one perfect egg. Anything after that is quite special. Haha. I think I see an egg poacher in my future.  However, for the lack of sauce, it had a lot more flavor than I expected it to have. I was happily surprised and will definitely make it again!

Asparagus and Poached Egg Pasta from skinnytaste.com

Ingredients:  

• 8 oz uncooked pasta, I whole wheat spaghetti noodles
• 2 bunches medium asparagus, tough ends removed (about 4 cups)
• 4 large eggs
• kosher salt and fresh pepper
• 2 tbsp freshly shaved Pecorino Romano or Parmigiano Reggianio

(This is for four servings, we were only eating two so I only needed to poach two eggs. The pasta heats up really well with the cheese, asparagus and noodles without the egg for work left overs.)

Directions:

• Cut asparagus on an angle to one-inch pieces.
• Bring a large pot of salted water to a boil.
•  Cook pasta according to instructions for al dente. TWO minutes before pasta is done, ADD asparagus.
• RESERVE 1 cup pasta water before draining pasta and asparagus in colander.
• Meanwhile while pasta water is boiling, poach eggs.
• Remove eggs with a slotted spoon and set aside on a plate.
• Drain pasta then add back to pot along with some of the reserved pasta water.
• Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.