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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

Asparagus and Poached Eggs over Pasta

Course: Dinner
Cuisine: American
Yield: 4 servings
Serving Size: 1 egg, pasta asparagus



  • 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!!

Last Step:

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Serving: 1 egg, pasta asparagus, Calories: 300 kcal, Carbohydrates: 46 g, Protein: 17 g, Fat: 7 g, Fiber: 7 g, Sugar: 2 g


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63 comments on “Asparagus and Poached Eggs over Pasta”

  1. 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…

  2. Avatar photo
    Kelly Dantuono

    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.

  3. 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

  4. 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!

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

  6. 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 šŸ˜‰

  7. 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" šŸ˜‰ I'm eating it for the second night in a row because it's so goood.

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

  9. 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!


  10. 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

  11. Avatar photo
    the Food Charlatan

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

  12. 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 šŸ™‚

  13. 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!

  14. 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.

  15. 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.

  16. 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 šŸ™‚