Linguine with asparagus & egg
Jill Dupleix’s tasty asparagus pasta makes for an elegant lunch or supper dish
- Serves 4
Nutrition per serving
- 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
TipGive it a twist
For a special touch, add herbs to the salad dressing: finely snipped chives, fragrant thyme, bruised rosemary sprigs, or peppery basil.
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.