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!

Honey Avocado Ice Cream

You are going to hate me for coming up with this recipe. It is stupidly easy to make and you will soon realize that you can have rich and creamy homemade ice cream without even needing an ice cream maker. The worst part is, it only takes four ingredients, so basically you can make this dessert any time you want with hardly any effort. It has a smooth, thick texture that will win you over in one bite. And with the savory avocado twist mingling with the sweet taste of honey, you will find this dessert to be wonderfully unique and cruelly addicting.

You will want to eat it all the time.

You're welcome.

Honey Avocado Ice Cream

Ingredients:
1 3/4 cups cold heavy cream
2/3 cup honey
4 large egg yolks
1 large avocado


In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate.

In a small pot, bring honey to a boil over medium-high heat and cook 2 minutes.

In another medium bowl, using mixer, beat egg yolks and avocado until smooth. With mixer running, add hot honey in a slow steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2-4 hours.