Linguine with Asparagus and Egg

[Guest guest]

I actually like to roast the asparagus instead of boiling. I cut it up, mix

in a little olive oil, salt and pepper and roast at 425 until done.

 

Linguine with Asparagus and Egg

 

Serves 4

 

1 lb asparagus

12 oz fresh linguine or fine tagliatelle (I used dry)

1 Tbsp light olive oil

4 med eggs

2 Tbsp walnut oil (I had some truffle oil)

2 oz finely grated Parmesan, to serve

 

1. 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 color.

2. Cook pasta until al dente. 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 (I like mine fried on high so the edges are crispy

and the center is runny)

3. In the meantime, drain the pasta and toss it with the asparagus and

walnut oil in a 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.

 

BBC Good Food May 2002