makes two servings
For the aioli:
1 egg yolk (use super-fresh eggs)
1 t cayenne pepper
1/16 t cayenne
1 clove garlic, cut into small pieces
1/2 t fresh lime (or lemon) juice
fine sea salt
freshly ground black pepper
1/4 C vegetable oil
1/4 C olive oil
1/4 C fresh basil leaves (from the herb garden!)
1. Combine all ingredients except the oils and the basil in a food processor. Process until just mixed together.
2. Pulse while slowly pouring in the two oils.
3. Add in the basil leaves, pulse to combine.
4. Pour the sauce into a large bowl. Whisk together to further combine the ingredients if necessary.
5. Set aside.
For the asparagus and pasta:
1 medium bunch of asparagus
4 oz spaghetti
1. Fill a large pasta pot with water and bring the water to a boil. Add a pinch of salt once the water begins to boil.
2. Break off the ends of the asparagus stalks; alternately just chop off the ends. Rinse the stalks.
3. Bundle the asparagus with a rubber band and place in the boiling water. Boil the asparagus for 4 minutes.
4. Remove the asparagus from the boiling water and immediately place in an ice water bath. Remove from the water and chop into 1" pieces. Set aside.
5. Place the spaghetti (or pasta of your choice) in the same boiling water in which you cooked the asparagus; cook according to the manufacturer's instructions. Add the chopped asparagus into the water to warm it up just before removing the pasta from the water.
For the fried eggs:
2 farm-fresh eggs
1 T olive oil
1. Just before the pasta is finished cooking, fry up two eggs in a skillet. (What could be easier?!)
Putting it all together:
1. Remove the spaghetti and asparagus from the water, and place in the bowl with the aioli. Stir together to fully coat the spaghetti and asparagus pieces in the sauce.
2. Place a healthy portion of spaghetti and asparagus on a plate. Top with a fried egg. Season with salt and pepper to taste. Eat!