Asparagus Linguine Recipe

Savor the freshness of Asparagus Linguine! Light, flavorful, and easy to make, this dish pairs crisp asparagus with al dente linguine in a simple garlic and olive oil sauce—perfect for a quick, healthy meal.

Course Main Dish

Cuisine Italian

Keyword Asparagus Linguine Recipe, linguine with asparagus recipe

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 137kcal

Author Kelli Miller

Equipment

Ingredients

Handful linguine uncooked
1 Pound(s) asparagus
5 Tablespoons olive oil
Salt & pepper
Red chili pepper flakes optional
4 eggs
2 Tablespoons vinegar

Instructions

Cook the pasta according to package directions.
Heat 2 tablespoons of the olive oil in a frying pan, and bring a second pot of water to a boil.
Chop the asparagus as fine as you'd like, and then add to the hot olive oil, stirring occasionally. Remove once they receive a light golden brown char.
When the water for the eggs has reached a boil, add the vinegar.
Use a small dish to carefully add the eggs, one at a time, to the boiling water. Be careful not to crowd them by cooking too many at once.
Use a slotted spoon to fold the egg white over the egg yolk, forming a cocoon for the yolk. Cook until the egg is a solid white.
Drain the pasta, toss with remaining olive oil and the asparagus, season with salt and pepper.
Portion the pasta out into your serving dishes and then top each serving with a poached egg.
Serve immediately.

Nutrition