Spaghetti with Asparagus and Egg
Circle B Kitchen
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.