Asparagus and Poached Eggs over Pasta

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Poached eggs, asparagus, fresh cracked pepper and shaved Pecorino Romano over tri-colored pasta. This simple vegetarian pasta dish is ready in less than 15 minutes; a perfect meal for less than $10, but don’t be fooled by the simplicity of this dish!

Asparagus and Poached Eggs over Pasta

The egg yolks make a lovely sauce over pasta combined with quality ingredients like seasonal asparagus, Pecorino Romano, fresh ground pepper and kosher salt. Serve this for lunch or dinner; you can easily make this for one or up to as many servings as you need.

If you don’t have an egg poacher you can follow these simple steps on how to poach an egg.

For a low-carb, gluten-free dish perfect for breakfast or brunch, try Steamed Asparagus with Poached Eggs.

Asparagus poached eggs over pasta tri-color
Cut Asparagus


Asparagus poached eggs over linguini

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Asparagus and Poached Eggs over Pasta

300 Cals 17 Protein 46 Carbs 7 Fats
Yield: 4 servings
COURSE: Dinner
CUISINE: American



  • Cut asparagus on an angle to one-inch pieces.
  • 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.
  • Reserve 1 cup pasta water before draining pasta and asparagus in colander.
  • Meanwhile while pasta water is boiling, poach eggs in an egg poacher or if you don't have one follow these steps for poaching eggs.
  • Remove eggs with a slotted spoon and set aside on a plate.
  • Drain pasta then add back to pot along with some of the reserved pasta water.
  • Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.
  • To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!


Serving: 1egg, pasta asparagus, Calories: 300kcal, Carbohydrates: 46g, Protein: 17g, Fat: 7g, Fiber: 7g, Sugar: 2g
WW Points Plus: 8
Keywords: Vegetarian Meals

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  1. Hi,

    In the nutrition information section, there are no figures showing beside saturated fat, cholesterol and sodium. Could you let me know what those numbers would be please?

    Thanks so much!

  2. Can you do an updated version of this for Freestyle Points?? It looks great!

  3. Delicious! Had so much more flavor than you'd expect. And I officially poached my first egg!

  4. This was FABULOUS. I have never poached an egg before (talk about humbling!!) but the tutorial you linked was really helpful. The yolk sauce was OMG SO GOOD. I kind of want thirds, but I should probably save some for my husband…

  5. This was delicious! We had fresh asparagus from the garden and fresh eggs from our chickens. YUMMO!

  6. This was so simple and delicious! I studied the "how to poach an egg" and the technique with a little vinegar worked great. I had one bowl and I am totally stuffed. I used a fresh pasta from the italian store and I grated some sharp provolone on top (together with some Parmesan) and it was delicious and so fast. Perfect weeknight meal.

  7. I have loved poached eggs since I was a girl, and often now have breakfast or lunch with vegetables and pasta (leftover with sauteed vegs) with the egg on top, or just vegs if no pasta or rice around. My sons make this, too, and sometimes add bacon. Jen

  8. I have made this twice now. I am a big fan of my new found love for poached eggs. They are GREAT! Its a quick and easy dinner after my long runs in the evening. The only thing i changed was adding a little vinegar to the pasta because I love the flavor. Thanks again!

  9. So delicious! My attempt to poach an egg was unsuccessful so i made an over easy one and it worked out great.

  10. What do you think about putting it over spaghetti squash to lower the calories a bit? My husband and I are trying to stay away from pasta, it's been hard, but we are really trying 😉

  11. Thank you, thank you for introducing me to this combo! I roasted my asparagus and my carnivorous hubby devoured the dish and called it "sexy" 😉 I'm eating it for the second night in a row because it's so goood.

  12. We tried this tonight and wow! We substituted English peas for the asparagus, but the runny yolk with the pasta was great! Thanks!

  13. This recipe look wonderful! Is there anything that you would suggest as a good replacement for the asparagus? My boyfriend hates asparagus, but I am dying to try this recipe!


  14. OMGOSH, I absolutely LOVE you for this recipe! It was so incredibly quick and easy…and healthy…and SATISFYING. I mixed asparagus with whole wheat penne pasta (I actually like the taste and texture of whole wheat pastas). Do you think asparagus would work well with another "sauce?" This time it was pasta water with a poached egg. Do you think there are other combinations that would worth with asparagus and pasta? Thanks so much!

    – Ivy

  15. This stuff is majorly awesome. I am in love. Thanks for another amazing recipe!! I blogged about it here:

  16. I made this last night for for dinner and used whole wheat spaghetti. It was marvelous. It was even my first time poaching eggs and it turned out great! I'm going to make it for my boyfriend this week! Thanks, I'm a definite fan of your recipes 🙂

  17. I stumbled across your website a few days ago and spent hours looking through all the recipes! I've bookmarked heaps and made this tonight, so so deliciously good! I was never an asparagus fan but now.. WOW!

  18. Such a yummy dish! However, in my opinion, boiling asparagus really destroys the flavor of such a lovely vegetable. Roasting it gives it so much more depth. Place asparagus spears on a baking sheet, season with salt, pepper, and a sprinkle of both garlic and onion powders, then drizzle lightly with extra virgin olive oil (you don't need much at all – 1-2 tsp for an entire pound of asparagus). Roast in a 425 degree oven for 10 minutes, chop into bite sized pieces, and toss with the pasta and cheese (I mix Pecorino and Parmigiano). I also sprinkle with some crushed red pepper flakes. As for the egg, I can't poach one to save my life. So, I sprayed a non-stick pan with olive oil spray, and cooked the egg sunny side up. Same effect, less hassle.

  19. Gina, I thought I would like this, but had NO idea I could be obsessed with a dish that looked so simple! I'm going to have this several days in a row to get my fix. Awesome! Thanks so much.

  20. Made this tonight for dinner and it was wonderful! I added some mushrooms, onion, & garlic and sauteed in EVOO with the asparagus – this might be a new favorite!

    ps this was my first time poaching an egg and I'm pretty proud of the results 🙂

  21. What about baby spinach? Peas may work but I'm not 100% sure.

  22. I want to make this over the weekend but do not like asparagus at all. I saw you recommended swiss chard but I don't like that either. Are there any other suggestions? How do you think peas would go with this dish? It looks so so so good and I just wish I liked asparagus. Thanks Gina!

  23. Made this last night and it was wonderful. Timing the egg is tricky but it worked. I made my daughters with broccoli because she is not an asparagus lover and she loved it. All your recipes that I have tried are great, thanks, Brenda

  24. Sooooooooooooo……good. I am new to your blog, and weight watchers points and I am so excited to find a mix of my love of cooking and healthy alternatives. This recipe combined both of those for me and I loved it. Thank you so much!

  25. Audrey, isn't it wonderful!

    Kate, nice touch adding lemon, I'll try that next time!

  26. This was SO amazing- thank you for the idea! I added a few squeezes of fresh lemon to the whole thing and it took the taste to a whole new level of amazing. 🙂

  27. Up until tonight I had never made or eaten a poached egg. However, when I saw this recipe it looked too good not to try. I loved it! The creamy egg yolk compliments the pasta nicely and I can never have too much asparagus. I was a bit hesitant serving a vegetarian meal to my hubby, but he went back for seconds. Love your blog! Can't wait to try more recipes.

  28. I think Swiss chard would be nice

    • Roasted cherry tomatos also do amazing things with poached eggs. Over pasta would be awesome, but I often eat just the tomatoes, basil, poached eggs, and parmesan cheese. So good! Love your blog Gina!

  29. I'm not a huge asparagus fan – do you have suggestions for other veggies that would be a good substitute? Broccoli?

  30. Sublime is a perfect word for this! I totally agree!

  31. I just discovered your blog today and here was dinner waiting to be made! I have been mad for asparagus this spring. I can't pass up a recipe that uses it. Following your instructions for poached eggs, I made my first ever successful one! The runny yolk over the hot pasta was sublime! Thank you!

  32. This is my first time posting, but not my first recipe from your website, can I just say you rock! This was simple but sublime, loved it and have incorporated it the weekly rotation.

  33. So, I'm the master of making healthy food unhealthy. I cut a few strips of bacon into 1 inch pieces and cooked until just crispy and added to this dish, and it was fantastic.

  34. So happy you went out of your comfort zone!!

  35. I made this Saturday night and it was FANTASTIC. I used whole wheat thin spaghetti instead of linguine (I prefer a thinner noodle)and used asiago cheese, since it's what I had on hand. I'm a vegetarian and eat eggs as a main source of protein, so it was nice to do something different with an egg. I'm making it again tonight!

  36. Thank you, Gina, for challenging me to try this after I said it did not sound good. It is awesome! My husband was more skeptical than I was, but he agreed to try. He practically licked his bowl.

  37. Miranda, runny yolks are sexy! I'm with you girlfriend!

    Thanks for all the reviews, and yes Pecorino or Regianno are a must here!

  38. This was yummy! Last night I served it over Shirataki noodles and ate leftovers for breakfast this morning….Thanks, Lyn

  39. I made this tonight and it was delicious! It was creamy and a nice light dinner. I used peas and low fat mozzarella and a dash of Italian seasoning. Next time I will get some really nice cheese…the cheese would really add some nice flavour which I found was missing with the mozzarella. Gina, keep up the delicious recipes! You should think about making a cookbook because I love your recipes so much. Thanks 🙂

  40. LOVED IT! I made this tonight for dinner, it was faster than I expected, didn't even have time to make a salad. Really, really good and oh so healthy. This is asparagus season, so don't wait to try this. A smaller portions could also be served along with fish or scallops.

  41. Oh yum! I love asparagus! And I recently discovered how delicious poached eggs are. Great idea. Dishes with runny yolks are just sexy…

  42. eggs on top of enchiladas are the bomb too! Trying this on out tonight….it called my name

  43. I never thought of adding eggs to pasta yum!

  44. Wow this looks fun. I would not have thought to do the poached eggs over the pasta. Nice combination I will have to try it out.

  45. Eggs are wonderful with pasta, I love a poached egg and ham over pasta as well! If you've ever had Spaghetti alla Carbonara, it's the eggs and cheese that make the sauce.

    In South America, it's common to have steak, rice and beans with an egg on top. I love the combination.

    Bitterhoney, I'm so happy you enjoyed it!

  46. What a simple but so yummy invitation to eat !!! great ! I've seen aspargus this morning during my shopping but it is a little bit too early here… the right season is arriving…

  47. This looks wonderful! I love having a poached (or soft-boiled or fried) egg on top of pasta, veggies, beans etc. Friends think I'm crazy, but it adds protein, texture and lots of flavor. I haven't tried this particular combination before, but I definitely will soon.

  48. not gonna lie – i was confused as to why i was so drawn to this recipe. when i said the ingredients out loud, it didn't sound like something i would be into… but i had just happen to buy the exact ingredients at the store earlier (which is odd because i hardly ever buy asparagus) and so it felt like a sign and i decided to try this out because i couldn't stop staring. good work because…

  49. i WILL be trying this. looks fantastic!

  50. Never heard of this, looks wonderful, have to try it. Love your dishes.
    Thanks a million.. yvonne

  51. I love when an egg tops a meal. It makes it so unusual. I'm surprised more restaurants haven't adopted this tactic.

  52. That looks SO good, I just might have to make it this week!

  53. I've only recently fallen in love with poached eggs. I would love this recipe for sure. thanks for sharing!

  54. I still have yet to poach an egg. This looks light and fresh. I love the simple combinations.

  55. Blogs are a bit limited to save recipes, but is a great free social bookmarking site, you can save all your favorite recipes from my site with them and even tag them with points.

    Thanks for answering for me, yes most vegetarians eat eggs. Vegans won't eat anything that comes from an animal.

    Dispatches, yes, basically divide the recipe in 4 equal portions, each is approx 1-1/2 cups pasta & asparagus with one egg.

  56. when you say in the serving size pasta and asparagus is that 1 cup of pasta and asparagus topped with the egg?

  57. Sounds like dinner tonight!

  58. Yes it is. Vegetarians eat eggs. Only vegans do not eat animal bi-products. And as a vegetarian of 8 years, this looks wonderful!

  59. Is it really vegetarian with an Egg? 🙂

  60. Yummy! So elegant and simple! I love that you are devoting more time to this your blog. I would love to see you create a site where people can log in and access a personal recipe box. I have made so many things that I can't keep them straight and I am too lazy to print. Keep up the good work. Hopefully we'll see you in print very soon.

  61. This sounds fantastic! Thanks for posting!!