Creamy Asparagus Tagliatelle With Poached Eggs Recipe

An ideal springtime meal that can be prepared in less than half an hour.  


– 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 eggs optional

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.  


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.  

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