Spaghetti with Asparagus and Egg

Circle B Kitchen

Serve 4-5

1 lb. spaghetti

1 large bunch of asparagus

1 egg per person

Grated parmesan cheese

2 ounces of goat cheese

Salt and coarse ground fresh black pepper

Trim the woody ends off of the asparagus and discard. Cut the asparagus into 1-inch pieces on the diagonal. Separate the asparagus tips from the rest of the pieces.

Bring a large pot of water to a boil, add a generous amount of kosher salt and cook your pasta for 7 minutes (no longer!).

While the pasta cooks, heat a couple tablespoons of olive oil in a large skillet and add the asparagus pieces (not the tips). Sauté the asparagus for a minute or so and then add a couple tablespoons of water, cover and cook for about 2 minutes. Add in the asparagus tips, some salt and lots of cracked pepper, cover, and cook another minute or so.

Reserve a cup of the pasta water and then drain the pasta. Add the pasta into the pan with the asparagus along with the goat cheese and a couple tablespoons of grated parmesan cheese. Stir to mix well, adding additional pasta water as needed to create a nice sauce. Taste for salt and pepper. (Add more pepper if needed). Cover and let the pasta sit and absorb the sauce while you make your eggs.

Heat a nonstick griddle or skillet and spray with nonstick cooking spray. When the pan is hot, crack your eggs into the pan, cover and let them cook for about 4 minutes. Slide an egg on top of each portion of pasta along with a good grinding of pepper and kosher salt.