Pasta With Asparagus And Fried Eggs Food

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LINGUINE WITH ASPARAGUS AND EGG



Linguine with Asparagus and Egg image

Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 6

Coarse salt and ground pepper
3/4 pound linguine or fettuccine
1 large bunch thin asparagus (1 pound), ends trimmed, halved lengthwise
3 tablespoons unsalted butter
1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional)
4 large eggs

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  • While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.
  • To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 494 g, Fat 16 g, Fiber 5 g, Protein 21 g

ITALIAN EGG AND PASTA SCRAMBLE



Italian Egg and Pasta Scramble image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orzo pasta
10 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces smoked mozzarella, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon butter
4 ounces pancetta, coarsely chopped
1/2 cup chopped onion
8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces

Steps:

  • Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
  • Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
  • Transfer the egg mixture to a serving bowl and serve.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

PASTA WITH FRIED EGGS, CARAMELIZED ONIONS, AND BACON



Pasta with Fried Eggs, Caramelized Onions, and Bacon image

Categories     Egg     Onion     Pasta     Fry     Quick & Easy     Bacon     Spinach     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3 bacon slices, chopped
4 teaspoons olive oil, divided
4 medium onions, thinly sliced
1/2 teaspoon dried crushed red pepper
12 ounces spaghetti or linguine
4 large eggs
1 6-ounce bag fresh baby spinach
1/3 cup grated pecorino Romano cheese

Steps:

  • Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; sauté until deep golden brown, about 20 minutes. Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
  • Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.
  • Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve.

EASY PARMESAN PASTA WITH ASPARAGUS



Easy Parmesan Pasta With Asparagus image

I actually came up with this recipe to use up some left-over steamed asparagus I had in the fridge. Feel free to add any other veggie of your choice or combination of veggies. Broccoli would work well, as would peas. Update...made this the other day and added uncooked shrimp in the beginning. That was pretty awesome!

Provided by Meekocu2

Categories     Weeknight

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (8 ounce) package cooked pasta (I like linguine)
2 tablespoons minced fresh garlic
1/2 teaspoon crushed red pepper flakes (amount optional)
1/2 teaspoon dried parsley (amount optional)
1/2 teaspoon dried Italian spices (amount optional)
1/2 cup shredded parmesan cheese (extra for topping)
2 cups diced steamed asparagus
1 cup diced fresh tomato (optional)
2 tablespoons olive oil
4 tablespoons butter
salt and pepper

Steps:

  • In a large skillet, add olive oil, butter, crushed red pepper, italian seasoning, parsley, and garlic. Cook over low heat until garlic is soft, about 5 minutes. Do not burn garlic.
  • When the garlic is soft, add the asparagus and tomato.
  • Stir until combined.
  • Add cooked pasta and parmesan.
  • Mix well.
  • Salt and pepper to taste.
  • Serve immediately.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread.

Provided by S. Butters

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7

1 ½ pounds fresh asparagus, trimmed and cut into 1 inch pieces
¼ cup chicken broth
½ pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
½ teaspoon crushed red pepper
½ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package instructions.
  • Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
  • Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 39.4 g, Cholesterol 8.8 mg, Fat 8.4 g, Fiber 5.7 g, Protein 15.5 g, SaturatedFat 2.3 g, Sodium 338.6 mg, Sugar 4.1 g

EASY PASTA WITH EGGS



Easy Pasta With Eggs image

This has been in our family for as long as I remember. It is truly "comfort" food to me! Easy recipe for those nights when you are too tired to cook a whole dinner, just add a salad or green veggie, and you have a nutritious meal!

Provided by shiple2

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 lb pasta, of your choice (I like thin spaghetti, angel hair or 1/2 lb elbow macaroni)
6 eggs
1/4 cup butter (or more to taste. Butter tastes better than margarine, but you may use margarine)

Steps:

  • Cook pasta to al dente, according to package directions.
  • Drain well.
  • Add butter to pan, and allow to melt.
  • Return drained pasta and mix well with butter.
  • In a separate bowl, beat eggs well.
  • Add the eggs to pan, and mix well.
  • Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
  • Serve immediately.
  • To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.

LINGUINE WITH ASPARAGUS & EGG



Linguine with asparagus & egg image

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

450g asparagus
350g fresh linguine or tagliatelle
1 tbsp light olive oil
4 medium eggs
2 tbsp walnut oil
50g finely grated parmesan , to serve

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.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

PASTA WITH ASPARAGUS AND SCRAMBLED EGGS



Pasta with Asparagus and Scrambled Eggs image

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

Coarse salt and ground pepper
3/4 pound spaghetti
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter
2 ounces Parmesan, grated (1/2 cup), plus more for serving
5 large eggs, lightly beaten
1/4 cup part-skim ricotta

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

EGGS AND SPAGHETTI



Eggs and Spaghetti image

This is a quick and easy dinner recipe for one. It doesn't sound too appetizing but actually, it's very good.

Provided by pkelley

Categories     Side Dish

Time 20m

Yield 1

Number Of Ingredients 7

4 ounces spaghetti
2 tablespoons butter
2 eggs
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon minced onion
1 tablespoon dried rosemary

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
  • Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 94.2 g, Cholesterol 433.1 mg, Fat 35.4 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 18.3 g, Sodium 315.6 mg, Sugar 5.6 g

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

SPAGHETTI WITH FRIED EGGS



Spaghetti With Fried Eggs image

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).

Provided by Mark Bittman

Categories     breakfast, easy, quick, weeknight, pastas, main course

Time 20m

Yield 2 or 3 servings

Number Of Ingredients 7

Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

Steps:

  • Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
  • Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
  • Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 34 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 381 milligrams, Sugar 2 grams, TransFat 0 grams

FRIED EGGS AND ASPARAGUS WITH PARMESAN



Fried Eggs and Asparagus with Parmesan image

Categories     Cheese     Egg     Brunch     Bake     Quick & Easy     Lunch     Casserole/Gratin     Parmesan     Asparagus     Spring     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 (main course) servings

Number Of Ingredients 4

1 1/2 pound medium asparagus, trimmed and, if desired, peeled
2 1/2 tablespoons unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano (2 oz)
4 large eggs

Steps:

  • Set oven rack in upper third of oven, then preheat oven to 425°F.
  • Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
  • Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
  • Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
  • Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
  • Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

LINGUINE WITH FRIED EGGS AND GARLIC



Linguine with Fried Eggs and Garlic image

This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. -E. Gelesky, Bala Cynwyd, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) linguine
4 tablespoons olive oil, divided
2 tablespoons butter, divided
6 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
8 large eggs, divided use
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus additional for sprinkling
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley, optional

Steps:

  • Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes., Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set., Drain linguine; return to pan. Add cooked egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired., Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.

Nutrition Facts : Calories 492 calories, Fat 21g fat (6g saturated fat), Cholesterol 260mg cholesterol, Sodium 356mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

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From goodhousekeeping.com


ASPARAGUS SALAD WITH FRIED EGG AND ... - EAT THIS NOT THAT
Crack the eggs into the pan and cook for about 5 minutes, just until the whites are set but the yolks are still loose. Divide the asparagus among 4 plates. Top each serving with a fried egg and scatter with bread crumbs and prosciutto strips. Drizzle with the remaining olive oil and the vinegar and season with salt and black pepper.
From eatthis.com


ASPARAGUS TAGLIATELLE | PASTA RECIPES | JAMIE OLIVER RECIPES
Add the asparagus tips for the last 2 minutes of cooking time. Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta. Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled ...
From jamieoliver.com


ONE EGG PASTA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
How to make Eggs and Pasta Prepare pasta according to package instructions in a large pot. While the pasta cooks heat the olive oil in a large skillet and add the garlic. 3. Sauté just for a moment and then add the eggs and cheese. Cook until the eggs are done. 4. Drain the pasta and toss the egg mixture and the pasta together. 5.
From therecipes.info


GRILLED ASPARAGUS WITH FRIED EGGS AND PANCETTA RECIPE ...
Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; sauté 2 minutes or until pancetta begins to brown. Stir in onion, red pepper, and garlic; sauté 6 …
From myrecipes.com


ASPARAGUS IN A PASTA BLANKET - THE FOOD IN MY BEARD
a fried egg for the topping; Instructions. Cut your asparagus into about 2 inch pieces. You should get 2 pieces per asparagus before it starts getting woody. Roll out your pasta to a medium thickness on the pasta roller. Cut the pasta into rectangles and roll up the asparagus in the pasta as pictured, so that the ends stick out. The pasta should be wrapped …
From thefoodinmybeard.com


ASPARAGUS RECIPES - SERIOUS EATS
22 Asparagus Recipes to Put a Little Spring in Your Step. Mushroom and Asparagus Risotto Recipe. Charcoal Chimney–Grilled Asparagus With Green Goddess Dressing Recipe. Charred Asparagus With Miso Béarnaise Sauce Recipe. Asparagus Goes Deluxe With Miso Béarnaise. Braised Asparagus Recipe.
From seriouseats.com


ASPARAGUS WITH FRIED EGG AND PARMESAN CHEESE • STEAMY ...
Lay asparagus in pan, cover with lid and cook for 2-4 minutes (depending on thickness of spears) on medium heat until just tender. Drain and plate asparagus on serving plate. Wipe frying pan clean. Heat the olive oil over medium heat . When hot, add egg (s) to pan and fry 2 minutes. Turn heat to low, cover pan and cook an additional 1-2 minutes ...
From steamykitchen.com


ASPARAGUS WITH ROMESCO BLANCO AND FRIED EGGS - THE ...
Repeat with the remaining eggs, one at a time. Divide the asparagus among individual plates, arranging them nicely. Top each portion with a fried egg, and dollop one-quarter of the sauce alongside ...
From washingtonpost.com


ASPARAGUS AND BACON PASTA - SALT & LAVENDER
The egg pictured was poached for about 3 1/2 minutes. The egg pictured was poached the old fashioned way, but we usually use poach pods around here - they're really handy and make it less hard to mess up. Eggs and bacon of course go together, and asparagus and eggs are frequently paired together, so I thought why not.
From saltandlavender.com


ASPARAGUS ALLA MILANESE (POACHED ASPARAGUS WITH FRIED EGG ...
Asparagus alla Milanese has just three main ingredients—asparagus, a fried egg, and grated Parmigiano-Reggiano cheese—but don't let that simplicity fool you. It's an elegant and near-perfect dish: the asparagus is poached until juicy, the egg is lacy around the edges and has a flowing yolk that mingles with the cheese to make a flavorful sauce.
From seriouseats.com


PASTA WITH EGGS AND ASPARAGUS - FOOD24
Drain pasta and asparagus in a colander but keep a few tablespoons of the water from the saucepan. Return pasta to the saucepan and stir in some lemon juice and the oil. Turn the stove to its lowest setting, season eggs and stir into the pasta. The eggs will cook and start to bind the pasta slightly. Stir in the spinach and herbs immediately then season to taste. Serve …
From food24.com


SAUTEED ASPARAGUS WITH EGGS AND PARMESAN | RECIPES | DELIA ...
Asparagus has a wonderful affinity with egg and a hint of cheese, especially Parmesan. In this recipe it is sautéed to a nutty brown at the edges, sprinkled with a little balsamic vinegar and served with fried eggs, though you can poach them if you prefer. If you really want to have some fun, try little fried quails' eggs, which look so pretty and dainty with their lacy brown edges – …
From deliaonline.com


PASTA WITH ASPARAGUS AND FRIED EGGS RECIPE | EAT YOUR BOOKS
Pasta with asparagus and fried eggs from The Washington Post by Janet Fletcher. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) asparagus; pasta ...
From eatyourbooks.com


ASPARAGUS AND PANCETTA CARBONARA - MIDWEEK MEAL RECIPES
Add asparagus and fry for 5min until asparagus is tender and pancetta is starting to crisp. In a jug, whisk together cream, egg yolks and half the Parmesan. Add pasta to …
From goodhousekeeping.com


ASPARAGUS PASTA RECIPES - BBC GOOD FOOD
Asparagus, chilli & feta farfalle. A star rating of 4.4 out of 5. 27 ratings. A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve.
From bbcgoodfood.com


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