Go Back
+ servings
Asparagus and Poached Eggs over Pasta from TheFoodCharlatan.com
Print

Asparagus and Poached Eggs over Pasta

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 140kcal
Author Karen

Ingredients

  • 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

Instructions

  • 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!!)

Notes

Source: Skinnytaste

Nutrition

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