Creamy Asparagus Tagliatelle With Poached Eggs Recipe
An ideal springtime meal that can be prepared in less than half an hour.
INGREDIENTS
– 500 g 1,1 pound asparagus, trimmed and cut diagonally– 250 g 9 oz tagliatelle or similar pasta– 160 ml 2/3 cup heavy cream– 80 g 2/3 stick unsalted butter– 60 g 1/2 cup parmesan (or parmesan-style) cheese + more for serving– 1/4 teaspoon smoked hot paprika– sea salt and freshly cracked pepper to taste– 3 really fresh eggsoptional
Step 1
Bring a large saucepan of salted water to boil. Add asparagus and simmer for 10 minutes until tender and juicy. Use a spider strainer to drain asparagus and cool.
INSTRUCTION
Step 2
Keep water boiling and add spaghetti. Cook for 10 minutes or the package time until tender. Save a cup of pasta water, drain, and set aside.
Step 3
To poach eggs, heat salted water in a saucepan. Crack each egg into a small bowl or measuring cup and fill 2-3 more with ice water.
Step 4
One at a time, swirl water with a spoon until it's spinning, then rapidly place the bowl near the water's surface and slip the egg into the pot's middle.
Step 5
Wait 4-5 minutes until the egg white turns white but the yolk stays soft and runny. A slotted spoon removes the egg from the water and places it in a dish of cold water.
Step 6
This stops the egg from cooking and gives you time to poach the other egg and make the sauce. If your pot is large enough, you can cook 2-3 eggs simultaneously.
Step 7
Make the sauce while boiling the eggs:
Melt butter in a large saute pan on medium. Add the cream and stir until incorporated as it melts. Add 1/3 of the cheese and stir until melted, then add another 1/3.
Step 8
Add the rest after melting. Cheese lumps must be absent from the creamy sauce. Add paprika, salt, and pepper and taste for seasoning.
Step 9
Remove pan from heat and add spaghetti. toss to blend, then add the asparagus and gently toss until coated. Add noodles to bowls, top with a poached egg (optional) and cheese. Serve now.