In this recipe, strands of pasta and spears of asparagus are cloaked in an almost effortless sauce formed from a simple fried egg. The original recipe called for roasted asparagus spears. But their intense flavor and unique texture were a little lost in this dish.
So in an effort to minimize cooking time and pans to clean, we cooked the spears on the stovetop, in the same pot we were already using. The result is still terrific. It’s adapted from “Four Seasons Pasta” (Chronicle, $19.95), by Janet Fletcher.
Pasta with asparagus and fried eggs
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 2 servings
1 pound asparagus, ends trimmed, cut on diagonal in 1-inch pieces
Salt, freshly ground pepper
4 tablespoons extra-virgin olive oil
2 eggs
6 to 8 ounces pasta, such as spaghetti or linguine
Shaved or grated pecorino cheese or freshly toasted bread crumbs
1. Heat a large saucepan of salted water to a boil. Add the asparagus; cook just until bright green but not quite tender, about 1 minute. Transfer asparagus with a slotted spoon or tongs to a towel; pat dry. Add the pasta to the water; cook according to package directions.
2. Meanwhile, heat 2 tablespoons of the oil until hot but not smoking in a large skillet over medium-high heat. Add the asparagus; cook, stirring occasionally, until just tender, about 2-7 minutes, depending on thickness. Transfer the asparagus and oil to a large bowl.
3. Add the remaining 2 tablespoons of the oil to the skillet over medium-high heat. Crack the eggs over the skillet; cook, without turning, just until the whites are barely firm and the yolks are still runny, about 2-3 minutes.
4. Drain the pasta. Add pasta to the asparagus; add salt and pepper to taste. Toss to coat. Divide the mixture between 2 plates. Place 1 egg on top of each plate; sprinkle with cheese and/or bread crumbs. Have diners cut into the egg and gently stir the mixture on the plate, allowing the yolk to coat the pasta and asparagus.
Nutrition information per serving:
629 calories, 48% of calories from fat, 34 g fat, 5 g saturated fat, 211 mg cholesterol, 64 g carbohydrates, 19 g protein, 88 mg sodium, 5 g fiber
