Creamy White Asparagus Pasta with Poached Eggs
A delicious Italian-inspired dish featuring lightly cooked white asparagus, poached eggs, and a creamy sauce. This recipe is perfect for a springtime dinner.
Ingredients
- ●1 pound white asparagus trimmed
- ●8 ounces pasta (linguine or fettuccine) cooked al dente
- ●4 poached eggs
- ●2 tablespoons unsalted butter
- ●2 cloves garlicminced
- ●1/4 teaspoon korean chili flakes (gochugaru)optional
- ●1/2 cup tangy cream (sour cream or crème fraîche)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- 2
While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium heat.
- 3
Add the minced garlic and cook for 1-2 minutes until fragrant.
- 4
Add the white asparagus to the skillet and cook for 3-5 minutes until lightly cooked.
- 5
In a small bowl, whisk together the tangy cream and Korean chili flakes (if using).
- 6
Add the cream mixture to the skillet with the asparagus and stir to combine.
- 7
Once the pasta is cooked, reserve 1 cup of pasta water and then drain the pasta.
- 8
Add the cooked pasta to the skillet with the asparagus and cream sauce. Toss to combine, adding some reserved pasta water if the sauce seems too thick.
- 9
Meanwhile, poach the eggs by cracking them into a pot of simmering water. Cook for 3-5 minutes until the whites are set and the yolks are cooked to your desired doneness.
- 10
To serve, place the pasta on a plate, top with a poached egg, and spoon some of the asparagus and cream sauce over the top.