Asparagus and Poached Egg Pasta…

18 Jun

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



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


  • 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.)


  • 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.

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