Yesterday I walked out of the bathroom to find 14-month-old Charlotte sitting on the floor, quietly playing with our largest butcher knife.

You can go ahead and turn in my Mom of the Year nominations now. At least we can rest assured that Char is getting nice and tall. (Tall enough to reach the knife drawer, anyway.)

I suppose it’s time for us to rearrange our knife-storage anyway. Currently (well, before yesterday) our razor-sharp-knives were scattered haphazardly in our oversized-silverware drawer, which also holds pens, pencils, a checkbook, tape, scissors, a notebook, rubber bands, and whatever else I can manage to stuff in there when guests are coming over and I need to clear the counter. I knew this junk/knife drawer combo was going to backfire on me someday.


This recipe has spring written all over it. It is vegetarian, has bright green asparagus, and is done in 20 minutes flat so that you can get back to being outside. Can’t really ask for more than that.

Oh, unless you’re asking for a super easy way to poach eggs. You can definitely ask for that.

I hate poaching eggs normally. I usually end up with a nice yolk surrounded by thousands of wispy egg-white feathers. Sick.

Eric sent me this video he found a while back. It tells you how to “Sous Vide” an egg. (Sous Vide is a way to cook food by vacuum-wrapping it and then immersing it in hot water.) All you do is put plastic wrap in a bowl, spray it with oil, add some spices, crack an egg in the bowl, and then tie the plastic off with string or a rubber band to make a little pouch. Boil 3-4 minutes and voila, perfectly poached! It is so easy and there is no mess. I highly recommend it. (The only drawback is that the resultant egg is not exactly pretty—but unless you’re going to take pictures of it like me, who the heck cares?) Enjoy your perfectly poached eggs!


Today I’m listening to I Don’t Know What To Do by Pete Yorn and Scarlett Johannson.


Asparagus and Poached Eggs over Pasta

5 from 2 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 Servings
This asparagus poached egg pasta recipe has spring written all over it. It is vegetarian, has bright green asparagus, and is done in 20 minutes flat.


  • 8 ounces pasta, uncooked
  • 2 bunches asparagus, medium, tough ends snapped off (about 4 cups)
  • 4 large eggs
  • kosher salt and fresh pepper
  • 2 tablespoons parmesan, freshly shaved or grated, or to taste


  • Cut asparagus into one-inch pieces, angled.
  • 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. (You can cook the asparagus any way you like, really. Roast it. Saute it. Whatevs.) Reserve 1 cup pasta water before draining pasta and asparagus in colander.
  • While pasta water is boiling, poach eggs in an egg poacher if you have one, or use the Sous Vide method, or follow these tips to do it the traditional way. (If you want to be pretty and poached).
  • Remove eggs with a slotted spoon and cover to keep warm. Or leave them in the plastic.
  • Drain pasta then add back to pot along with some of the reserved pasta water, however much looks good to you. Divide pasta among four bowls, top with poached egg, shaved/grated cheese, fresh cracked pepper and salt.
  • To eat, break the yolk and mix well with pasta, and top with additional cheese if you want. (You want, you want!!)


Source: Skinnytaste


Serving: 1cup | Calories: 140kcal | Carbohydrates: 12g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 413mg | Potassium: 713mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2236IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 6mg
Course: Breakfast
Cuisine: American
Calories: 140
Keyword: asparagus, eggs, pasta, poached eggs
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. This recipe sounds really good – I am definitely going to try it – me being a pasta lover, asparagus lover and egg lover! I never would have thought to put them together. :)

    Just a suggestion though, when we are camping, we do the same thing but put our eggs into zippered bags. That might be easier than the Sous Vide method with plastic wrap.

    And sister-friend – trust me….this will be the first of many “mother-of-the-year” awards you will receive!

    1. Whaaaaat life-hack! how come I didn’t think of using a zip lock? Dang that’s awesome. Thanks Karen!

  2. So, after making your browned butter asparagus recipe I decided I would always cook asparagus like that. Even if you don’t do the browned butter part, I thought they were awesome after baking them in the oven drizzled with oil and salt. My question for you is, would this be yummier if you did the asparagus in the oven and added it in? And if so, would you add the browned butter sauce or leave it plain?

    1. It is hard to beat roasted asparagus, isn’t it? Plus it’s healthier anyway. So roast away. It’s just quicker to boil them, and that’s what the original recipe called for. Any way you cook your asparagus is fine. And because this dish has very simple flavors, I think it might be kind of awesome if you added the browned butter sauce. Let me know if it tastes good!!

  3. no picture of our little pirate-in-the-making? i assume that’s why she’s practicing her knife skills…i be you learned a lot about adrenalin when you found her!

    1. Now what kind of mother would I be if I stopped to take a picture of my daughter playing with a knife?? :)

  4. I hate to break it to you, but I’m pretty sure vegetarians don’t eat eggs… but if it’s any consolation I think this sounds amazing.

    1. Haha. I knew I would get flak for that. Ovo-lacto-vegetarians eat eggs, but I thought it made my title too long.

  5. I love poached eggs. I loooove them, so much I might just marry them. (Especially if they’re over a plate of hot garlic rice, but that might just be the Brazilian missionary in me talking.)

    1. No, I am totally with you. I lived in Peru one summer and fell in love with runny eggs over rice. Mmmmmm

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