Asparagus and Poached Eggs over Pasta
Ronzoni Garden Delight Linguini
bunches medium asparagus
(tough ends removed (about 4 cups))
kosher salt and fresh pepper
freshly shaved Pecorino Romano or
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
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!!
egg, pasta asparagus
Printed from Skinnytaste: https://www.skinnytaste.com/asparagus-and-poached-eggs-over-pasta/