The other day I was browsing on Skinnytaste to grab the ingredients for Asian Turkey Meatballs (Delicious!) when I stumbled upon this recipe for Asparagus and Poached Eggs over Pasta. Instantly I had a craving, and at the grocery store I made sure to grab some pasta and asparagus.
This was a perfect quick meal for a weeknight dinner and I was able to use some leftover ingredients in my fridge. My version is definitely not as healthy as the inspiration recipe. With the addition of the bacon it moves into carbonara territory. Jackson loved this meal so much, he was eating it right at the kitchen counter.
I chose to fry the egg since it was easier and quicker than poaching. I also like the texture of a fried egg a little better. Just before you dig in, break the yolk and mix it up with the pasta. Mmmmm….
Here is the recipe…
- 8 oz. uncooked linguine pasta
- 3 slices bacon, chopped
- 1 Tbsp butter
- 1/2 cup onion
- 1 bunch asparagus, trimmed and sliced into 1" pieces
- 2 Tbsp Sherry cooking wine
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- non-stick cooking spray
- 4 eggs
- Cook the linguine in a large pot of salted boiling water until al dente and set aside.
- In a large nonstick pan, cook the bacon on medium-high heat until crispy and drain on a paper towel-lined plate.
- Using the same pan, sauté the onions in either the remaining bacon fat or the tablespoon of butter until soft.
- Reduce the heat to medium and add the asparagus, sherry, salt and pepper. Cook until most of the liquid has evaporated.
- Add the chicken broth. Cover and cook at a simmer for about 2 minutes, or until the asparagus is a crisp, bright green.
- Add the asparagus mixture, bacon and the Parmesan cheese to the linguine and set aside.
- Increase the heat to medium-high and lightly spray the pan with cooking spray.
- Fry your eggs sunny-side up until the white is set.
- Divine the pasta among your plates and lay one fried egg on top of each plate. Season with more salt and pepper to taste.
This recipe was inspired by Skinnytaste.