Pasta with Asparagus & Poached Egg

This easy pasta with asparagus & poached egg is the ultimate spring recipe! Creamy, fresh, and ready in under 30 minutes. Try it now!

Prep Time 20

Cook Time 10

Total Time 30

Course Dinner

Cuisine Dutch, Italian

Servings persons

Calories 583 kcal

Ingredients you need per step are listed below the step in Italic

Peel the asparagus using a vegetable peeler.
11 oz. asparagus
Hold the bottom of the asparagus and bend the top until it breaks naturally.
Wash the peels and place them at the bottom of a pan. Put the asparagus on top of the peels and add enough water to cover the asparagus.
Bring the water to a boil and cook for 10 minutes.
Turn off the heat and let the asparagus rest in the water for another 10 minutes.
Remove the asparagus from the pan and cut it into 1-inch (3 cm) pieces.

Bring two pans of water to a boil:
One for cooking the spaghetti.
One with vinegar for poaching the eggs.
¼ cup white vinegar
Cook the spaghetti according to the package instructions until al dente.
14 oz. spaghetti
Carefully crack an egg into a small glass (keeping the yolk intact).
4 eggs
Stir the vinegar water with a spoon to create a whirlpool. Gently pour the egg into the center of the whirlpool.
Poach the egg for 3 minutes, then remove it with a slotted spoon. Repeat for the remaining eggs.

Mix the cooked spaghetti with the butter (it will melt), asparagus, and ham cubes.
5 oz. ham cubes , ½ stick butter
Divide the spaghetti onto plates. Place a poached egg on top of each serving.
Sprinkle with parsley or other fresh herbs.
½ oz. parsley

1. Can You Store It?

Nope! Because of the poached egg, this dish is the best fresh. Eat it right away and enjoy!

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