Asparagus With Egg Sauce Boschetti Recipes

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

Time 35m

Number Of Ingredients 6

Ingredients

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 SAUCE

Pasta With Asparagus Sauce image

What's for Dinner?? Try this super-fast pasta dish that features a creamy fresh asparagus sauce. It's a perfect vegetarian dish, or serve it with something from the grill. Toss the pasta with grated Parmesan just before you serve it.

Provided by Chef mariajane

Categories One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb pasta (penne, rigatoni, rotini, etc.)
1 lb fresh asparagus, trimmed cut into 1-inch lengths
1 cup Carnation Evaporated Milk (regular or fat-free)
1/4 cup reserved asparagus water
2 tablespoons olive oil
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese

Steps:

In a large amount of boiling, salted water, cook pasta until just tender.
While pasta cooks, in a separate saucepan, cook asparagus in boiling water until very tender. Drain, reserving 1/4 cup asparagus water, and refresh under cold water. Drain well. Purée in food processor until coarsely chopped. Add evaporated milk, reserved asparagus water, olive oil, lemon zest, salt and pepper.
Drain pasta and return to saucepan. Add asparagus sauce and heat pasta and sauce over medium heat until hot, about 5 minutes. Do not boil.
Transfer to a serving dish. Toss with Parmesan.

Nutrition Facts : Calories 429.5, Fat 11.3, SaturatedFat 4.2, Cholesterol 19.5, Sodium 371.4, Carbohydrate 64.4, Fiber 4.1, Sugar 2.9, Protein 17.7

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