Back to Pasta with Asparagus and Scrambled Eggs All Reviews for Pasta with Asparagus and Scrambled Eggs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 25 mins Servings: 4 pasta-asparagus-scrambled-eggs-med108372.jpg
Ingredients Ingredient Checklist Coarse salt and ground pepper 3/4 pound spaghetti 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces 3 tablespoons unsalted butter 2 ounces Parmesan, grated (1/2 cup), plus more for serving 5 large eggs, lightly beaten 1/4 cup part-skim ricotta
Cook’s Notes Look for bright green stalks of asparagus with tight, firm tips and moist ends.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 25 mins Servings: 4 pasta-asparagus-scrambled-eggs-med108372.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
pasta-asparagus-scrambled-eggs-med108372.jpg
pasta-asparagus-scrambled-eggs-med108372.jpg
Ingredients
Ingredients
- Coarse salt and ground pepper 3/4 pound spaghetti 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces 3 tablespoons unsalted butter 2 ounces Parmesan, grated (1/2 cup), plus more for serving 5 large eggs, lightly beaten 1/4 cup part-skim ricotta
Directions
In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.
In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.
Cook’s Notes Look for bright green stalks of asparagus with tight, firm tips and moist ends.
Cook’s Notes
Look for bright green stalks of asparagus with tight, firm tips and moist ends.
Reviews (4)
Add Rating & Review 34 Ratings 5 star values: 6 4 star values: 5 3 star values: 9 2 star values: 9 1 star values: 5
Reviews (4)
Add Rating & Review 34 Ratings 5 star values: 6 4 star values: 5 3 star values: 9 2 star values: 9 1 star values: 5
Add Rating & Review
34 Ratings 5 star values: 6 4 star values: 5 3 star values: 9 2 star values: 9 1 star values: 5
34 Ratings 5 star values: 6 4 star values: 5 3 star values: 9 2 star values: 9 1 star values: 5
34 Ratings 5 star values: 6 4 star values: 5 3 star values: 9 2 star values: 9 1 star values: 5
5 star values: 6 4 star values: 5 3 star values: 9 2 star values: 9 1 star values: 5
Martha Stewart Member Rating: Unrated 03/14/2016 Made this according to recipe and video, did not like at all, not a combination for me. Very bland . Too bad as I like all the ingredients, just didn't work for my palate. Martha Stewart Member Rating: Unrated 06/11/2013 Made exactly as written until plating. I threw all in a bowl vs individual plating. With GENEROUS amounts of salt & pepper it was descent. We like more flavor in dish. I would make again, but next time will try a minced clove of garlic when making sauce & possibly substitute queso fresco for the ricotta. Martha Stewart Member Rating: 2 stars 05/27/2013 So let me start by saying that I have made lots of these Everyday Food recipes and love the magazine and Sarah. However, this one was too unusual for me and my family. I love the idea of pasta asparagus and scrambled eggs. It was simple, but the cheese sauce made it weird and stringy. I don't know if it was a timing issue or maybe I needed more than 1/2 cup of pasta water, but by the end of my stirring my sauce was more a melted gooey cheese. What did I do wrong? Martha Stewart Member Rating: 3 stars 05/15/2013 Great recipe, easy and good for a light dinner. But Sarah, let me ask you a question: why do you call Parmigiano "Parm"? I am a lot in Italy, my husband is Italian and I never heard that word there-ever. I guess it's an Americanism ;-) RegardsMartha Stewart Member
Rating: Unrated 03/14/2016
Made this according to recipe and video, did not like at all, not a combination for me. Very bland . Too bad as I like all the ingredients, just didn’t work for my palate.
Rating: Unrated
Rating: Unrated 06/11/2013
Made exactly as written until plating. I threw all in a bowl vs individual plating. With GENEROUS amounts of salt & pepper it was descent. We like more flavor in dish. I would make again, but next time will try a minced clove of garlic when making sauce & possibly substitute queso fresco for the ricotta.
Rating: 2 stars 05/27/2013
So let me start by saying that I have made lots of these Everyday Food recipes and love the magazine and Sarah. However, this one was too unusual for me and my family. I love the idea of pasta asparagus and scrambled eggs. It was simple, but the cheese sauce made it weird and stringy. I don’t know if it was a timing issue or maybe I needed more than 1/2 cup of pasta water, but by the end of my stirring my sauce was more a melted gooey cheese. What did I do wrong?
Rating: 2 stars
Rating: 3 stars 05/15/2013
Great recipe, easy and good for a light dinner. But Sarah, let me ask you a question: why do you call Parmigiano “Parm”? I am a lot in Italy, my husband is Italian and I never heard that word there-ever. I guess it’s an Americanism ;-) Regards
Rating: 3 stars
All Reviews for Pasta with Asparagus and Scrambled Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Asparagus and Scrambled Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
