Linguine with Asparagus and Egg

I can't tell you how many times I have attempted to poach an egg and ended up basically making egg soup. Defeated, I would watch as the egg would burst into a thousand little feathery pieces, swirling around in a murky cloud before sinking down into the depths of the pan. I was a poor cook but a fantastic egg murderer. But when I came across this recipe and saw that it called for a poached egg, I knew I had to give it another try. The recipe sounded too good to pass up. So I rolled up my sleeves, put on my big-girl apron, and set to work on attempting once again to make a poached egg.

Well, I don't know if the stars just so happened to align perfectly that night, but for the first time ever I successfully poached, not just one, but three eggs! And boy oh boy was I glad that I did. The poached egg really brought this dish together. Unlike a lot of pasta dishes with heavy sauces, this sauce is surprisingly light and creamy, comprised primarily of the egg yolk itself. So if you're like me and enjoy a good pasta dish and love the buttery creamy taste of eggs, then you'll really get a kick out of this recipe.

Linguine with Asparagus and Egg

Ingredients:
3/4 lb linguine or fettuccine
1 large bunch thin asparagus, ends trimmed, halved lengthwise
3 tablespoons butter
1/4 cup grated Parmesan, plus more for serving
4 large eggs
salt and pepper
garlic salt

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 of the leftover pasta water, 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 thing sauce that coats pasta.

While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium heat 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 parchment-lined baking sheet.

To serve, divide pasta among four bowls, top each serving with an egg, and season to taste with salt, pepper, and garlic salt. Sprinkle with extra Parmesan if desired.

Just say "no" to egg murder!