Back to Linguine with Asparagus and Egg All Reviews for Linguine with Asparagus and Egg - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Linguine with Asparagus and Egg Recipe Summary prep: 10 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist Coarse salt and ground pepper 3/4 pound linguine or fettuccine 1 large bunch thin asparagus (1 pound), ends trimmed, halved lengthwise 3 tablespoons unsalted butter 1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional) 4 large eggs

Gallery Linguine with Asparagus and Egg

Recipe Summary prep: 10 mins total: 30 mins Servings: 4

Linguine with Asparagus and Egg     

Linguine with Asparagus and Egg

Linguine with Asparagus and Egg

Recipe Summary prep: 10 mins total: 30 mins Servings: 4

Recipe Summary

prep: 10 mins total: 30 mins

Servings: 4

prep: 10 mins

total: 30 mins

prep:

10 mins

total:

30 mins

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt and ground pepper 3/4 pound linguine or fettuccine 1 large bunch thin asparagus (1 pound), ends trimmed, halved lengthwise 3 tablespoons unsalted butter 1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional) 4 large eggs

Directions

In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.

While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.

To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.

Reviews (3)

 Add Rating & Review     99 Ratings   5 star values:        37    4 star values:        40    3 star values:        16    2 star values:        4    1 star values:        2        

Reviews (3)

Add Rating & Review     99 Ratings   5 star values:        37    4 star values:        40    3 star values:        16    2 star values:        4    1 star values:        2       

Add Rating & Review

99 Ratings 5 star values: 37 4 star values: 40 3 star values: 16 2 star values: 4 1 star values: 2

99 Ratings 5 star values: 37 4 star values: 40 3 star values: 16 2 star values: 4 1 star values: 2

99 Ratings 5 star values: 37 4 star values: 40 3 star values: 16 2 star values: 4 1 star values: 2

  • 5 star values: 37 4 star values: 40 3 star values: 16 2 star values: 4 1 star values: 2

    Martha Stewart Member     Rating: Unrated       10/14/2014   Made this as a side dish to a steak dinner. It was great. I was nervous about making the poached eggs in water for the first time. I overcooked them slightly, but it was still a great dish. Next time I will cook them for 3 minutes.  
    
    Martha Stewart Member     Rating: Unrated       01/13/2012   I so love all your recipes. But I am now on a diet and can't eat all that butter :O(  
    
    Martha Stewart Member     Rating: 5 stars       06/13/2011   Made this for dinner tonight. It was delicious. Served it with a loaf of crusty Italian bread. I can see myself making it with whatever local vegetables are in season! Thank you for a quick, easy and delicious weeknight meal!!!  
    

    Martha Stewart Member

    Rating: Unrated 10/14/2014

Made this as a side dish to a steak dinner. It was great. I was nervous about making the poached eggs in water for the first time. I overcooked them slightly, but it was still a great dish. Next time I will cook them for 3 minutes.

Rating: Unrated

Rating: Unrated 01/13/2012

I so love all your recipes. But I am now on a diet and can’t eat all that butter :O(

Rating: 5 stars 06/13/2011

Made this for dinner tonight. It was delicious. Served it with a loaf of crusty Italian bread. I can see myself making it with whatever local vegetables are in season! Thank you for a quick, easy and delicious weeknight meal!!!

Rating: 5 stars

All Reviews for Linguine with Asparagus and Egg

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Linguine with Asparagus and Egg

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest