PASTA WITH ASPARAGUS AND SCRAMBLED EGGS
This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 559 g, Fat 20 g, Fiber 4 g, Protein 26 g, SaturatedFat 10 g
LINGUINE WITH ASPARAGUS
"Don't hesitate to toss in other vegetables you have on hand, like spinach or artichoke hearts," says Nancy.
Provided by Nancy Fuller
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
LINGUINE WITH ASPARAGUS & EGG
Jill Dupleix's tasty asparagus pasta makes for an elegant lunch or supper dish
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 35m
Number Of Ingredients 6
Steps:
- Snap the woody ends off the asparagus, and discard. Cut the asparagus in half widthways. Cook them in simmering salted water until just tender, 3-4 minutes, then drain, then quickly refresh under cold running water to retain their colour.
- Cook the pasta in plenty of salted boiling water until it is al dente - tender but firm to the bite. Heat the olive oil in a frying pan over low heat, and gently break the eggs into it. Cover immediately and cook over very gentle heat for around 3-4 minutes, until the whites have just set and the yolks are still runny.
- In the meantime, drain the pasta and toss it with the asparagus and walnut oil in the bowl. Arrange on four warmed plates. Separate each egg carefully from the others and gently lift out and place on the pasta. Scatter with sea salt and serve with a bowl of grated parmesan.
ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
PASTA WITH ASPARAGUS
Steps:
- Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA
A must try, this recipe combines sauteed asparagus, bacon, and arugula with linguine; a special bright flavor comes from fresh lemon juice. It's simple and tasty!
Provided by Asiangirl
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
- Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 70.5 g, Cholesterol 20.6 mg, Fat 30.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 7.1 g, Sodium 265.6 mg, Sugar 4.7 g
PASTA WITH ASPARAGUS AND FRIED EGGS
The eggs make sort of an 'instant sauce' when placed on top of the pasta and asparagus. A quick, easy dinner for two from the Chicago Tribune's Good Eating section.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large saucepan of salted water to a boil; add the asparagus and cook just until bright green but not quite tender, about 1 minute.
- Transfer asparagus with a slotted spoon to a towel and pat dry; add the pasta to the water and cook according to package directions.
- Heat 2 tablespoons of the oil until hot but not smoking in a large skillet over medium-high heat; add the asparagus and cook, stirring occasionally, until just tender, about 2-7 minutes; transfer the asparagus and oil to a large bowl.
- Add the remaining 2 tablespoons of the oil to the skillet over medium-high heat; crack the eggs into the skillet and cook, without turning, just until the whites are barely firm and the yolks are still runny, about 2-3 minutes.
- Drain the pasta; add pasta to the asparagus; add salt and pepper to taste and toss to coat; divide the mixture between 2 plates and place 1 egg on top of each; sprinkle with cheese and/or bread crumbs.
- As you cut into the egg and gently stir the mixture, it will coat the pasta and asparagus.
Nutrition Facts : Calories 785.1, Fat 34.2, SaturatedFat 5.8, Cholesterol 211.5, Sodium 108, Carbohydrate 94.8, Fiber 8.2, Sugar 5.3, Protein 26.6
THE BEST ASPARAGUS LEMON PASTA
I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.
Provided by MarraMamba
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
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