Yield: 4 servings

Asparagus and Poached Eggs over Pasta

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
Freestyle Points: 7
Points +: 8