Name: Poached Eggs over Pasta and Asparagus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 ounces uncooked tri-color fettucini pasta; 2 medium bunches asparagus (tough ends removed, cut in 1-inch pieces (about 4 cups)); 4 large eggs; kosher salt; 2 tbsp Pecorino Romano (or dairy free parmesan) (freshly shaved)

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There’s something magical about a plate of Poached Eggs over Pasta and Asparagus that brings comfort and warmth to the table. I remember the first time I made this dish; it was a rainy afternoon, and the kitchen was filled with the inviting aroma of cooking pasta and fresh asparagus. As I poached the eggs, I couldn’t help but feel a sense of nostalgia for the simple yet satisfying meals of my childhood. The best part? You only need five ingredients to whip this up, making it an ideal choice for those busy weeknights when you want something delicious without the fuss.

Recipe Snapshot

Total Time:
15 mins

Prep Time:
5 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
400 kcal

Protein:
20 g

Diet:
Paleo, Whole30, Vegan

Fat:
15 g

Tools Used:
egg poacher

Why We Love This Poached Eggs over Pasta and Asparagus

Quick and Easy

One of the things I absolutely love about this recipe is how quick and easy it is to prepare. With just a handful of ingredients and minimal cooking time, you can have a restaurant-quality meal on your table in no time. It’s perfect for those evenings when you want to impress but don’t want to spend hours in the kitchen.

Fresh and Vibrant Flavors

The combination of asparagus and perfectly poached eggs creates a beautiful balance of textures and flavors. The bright green asparagus adds a touch of spring, while the runny yolk from the poached eggs lends a rich creaminess that envelops the pasta. Every bite feels fresh and uplifting, reminding you of sunny days and outdoor picnics.

Healthy and Nutritious

This dish is not only delicious but also packed with nutritious ingredients. Asparagus is a fantastic source of vitamins A, C, E, and K, while the eggs provide high-quality protein. Throw in some whole grain pasta, and you have yourself a meal that’s not only satisfying but also good for you.

Versatile and Adaptable

The beauty of Poached Eggs over Pasta and Asparagus is that it can be adapted to suit your preferences. You can easily swap in different vegetables or use a different type of pasta, making it a flexible option for various tastes or dietary needs. Plus, the base recipe can easily be expanded with your favorite seasonings or toppings.

Impressive Presentation

Let’s not forget the impressive presentation. Just a sprinkle of freshly cracked pepper and a few shavings of Pecorino Romano on top transform this simple dish into something that looks like it came straight out of a gourmet restaurant. It’s the perfect dish to serve at a dinner party or for a cozy date night.

Kid-Friendly

Lastly, this recipe is kid-friendly! The creamy texture of the poached eggs and the fun of twirling pasta are sure to please even the pickiest eaters. Plus, watching the yolk break open and mix into the pasta is always a hit with kids—and adults, too!

Main Ingredients for Poached Eggs over Pasta and Asparagus

When it comes to the ingredients for this dish, simplicity is key. The combination of pasta, asparagus, and eggs creates a delightful plate that is both nutritious and satisfying. The Pecorino Romano adds a salty richness, while salt and fresh pepper enhance the overall flavor. Each ingredient plays a crucial role, ensuring that every bite is a burst of flavor.

8 ounces uncooked tri-color fettucini pasta
2 medium bunches asparagus, tough ends removed, cut in 1-inch pieces (about 4 cups)
4 large eggs
kosher salt and fresh pepper
2 tbsp Pecorino Romano (or dairy free parmesan), freshly shaved

Step by Step Guide for Poached Eggs over Pasta and Asparagus

Get ready to dive into the wonderful world of cooking with this Poached Eggs over Pasta and Asparagus recipe. It’s easy to follow and, trust me, the results will be so rewarding. Follow these detailed steps, and you’ll have a delicious meal that’s sure to impress.

Start by cutting the asparagus on an angle into one-inch pieces. This not only makes them easier to eat but also helps them cook evenly.
Next, bring a large pot of salted water to a rolling boil. The salt helps to enhance the flavor of the pasta, so don’t skip this step!
Add the pasta to the boiling water. Cook according to the package instructions until it reaches an al dente texture. It should be firm to the bite but still cooked through.
Just two minutes before the pasta is done, add the prepared asparagus to the pot. This allows the asparagus to soften without losing its bright green color and crunch.
Once everything is cooked, reserve about one cup of the pasta water. This starchy water is a secret weapon; it will help to create a creamy sauce later.
Drain the pasta and asparagus in a colander and set aside for a moment. Make sure not to rinse them, as you want to keep the flavors intact.
While the pasta is draining, it’s time to poach the eggs. If you have an egg poacher, this is a great time to use it. Otherwise, you can poach them directly in simmering water.
Once the eggs are poached to your liking (I usually aim for a runny yolk), gently lift them out with a slotted spoon and set them aside on a plate.
Now, return the drained pasta and asparagus back to the pot. Add a splash of the reserved pasta water to loosen everything up.
To serve, divide the pasta and asparagus mixture among four bowls. Top each bowl with a poached egg, a generous sprinkle of freshly cracked pepper, and shavings of Pecorino Romano. If you wish, add a touch of salt for flavor.
Lastly, when you’re ready to dig in, break open the yolk of the egg and mix it well with the pasta for a creamy, delectable experience. Enjoy!

Things Worth Knowing

Timing is crucial: When cooking pastas, ensure the timing for adding the asparagus is precise for optimal texture.
Egg poaching tip: For perfect poached eggs, cook them in simmering water, not boiling, to retain their shape.
Pasta water magic: The reserved pasta water is great for adjusting sauce consistency; don’t skip this step.
Presentation matters: For a beautiful dish, arrange the asparagus and pasta artfully before adding the eggs.

Tips for Success

To make the most out of your Poached Eggs over Pasta and Asparagus, consider these helpful tips:

Storage: Store any leftovers in an airtight container in the refrigerator for up to two days.
Freezing: Poached eggs are best served fresh, but you can freeze the pasta and asparagus mixture for future meals.
Pairing: Serve this dish with a simple salad or crusty bread for a complete meal.
Herbs: Add fresh herbs like basil or parsley to elevate the flavor.
Eggs doneness: Experiment with egg doneness to find your perfect poach!
Plate presentation: Arrange the dish beautifully for an impressive look on the dining table.

Perfect Matches for Poached Eggs over Pasta and Asparagus

When it comes to serving Poached Eggs over Pasta and Asparagus, there are plenty of delightful options to consider:

Light salads: A side of mixed greens with a lemon vinaigrette complements the rich flavors of the dish.
Seasonal vegetables: Roast some seasonal vegetables like zucchini or bell peppers for a colorful plate.
Finger foods: Serve some bruschetta or garlic bread as a fun appetizer.
Special occasions: Perfect for brunch gatherings, light summer dinners, or even elegant date nights.
Garnishes: Add a sprinkle of chili flakes or lemon zest for an extra kick and freshness.
Wine pairings: A light white wine or sparkling water can enhance the meal beautifully.

FAQ

Absolutely! While tri-color fettucini adds a nice visual appeal, you can use any pasta shape you prefer. Penne, spaghetti, or even gluten-free varieties work well. The key is to adjust the cooking time according to the type of pasta you choose, ensuring it’s cooked to al dente for the best texture.

To achieve the perfect poached egg, start with fresh eggs. Bring water to a simmer, not a rolling boil, to avoid breaking the egg. Crack the egg into a small bowl first, and gently slide it into the water. You can swirl the water slightly before adding the egg to help it stay together. Cook for about three to four minutes for a runny yolk, and use a slotted spoon to remove the egg.

If you don’t have Pecorino Romano on hand, you can substitute it with freshly grated Parmesan cheese or a dairy-free alternative if you’re looking for a vegan option. Just keep in mind that each cheese has its own flavor profile, so the taste might vary slightly, but it will still be delicious!

While the pasta and asparagus can be meal prepped in advance and stored in the fridge, it’s best to poach the eggs just before serving for the best texture. You can cook the pasta and vegetables, store them in airtight containers, and heat them up just before adding the poached eggs for a quick and easy meal.

Conclusion

In conclusion, the Poached Eggs over Pasta and Asparagus recipe brings a delightful and satisfying meal to your table. It’s simple yet elegant, making it perfect for any occasion. I encourage you to try this dish as it embodies comfort and nourishment in every bite. You won’t regret adding this recipe to your culinary repertoire!