Asparagus With Egg Sauce Boschetti Recipes
LINGUINE WITH ASPARAGUS & EGG
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
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
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
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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- Trim asparagus of woody ends. Bring water, dry white wine, and salt to a boil in a shallow saucepan. Add asparagus and boil for three to four minutes (do not overcook). Remove asparagus from hot water and set aside.
- Peel hard-boiled eggs and slice in half. Remove yolks to a bowl and break up roughly with a fork. Finely chop cooked egg whites. Set aside.
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