Originally posted May 01, 2012

Linguine with Asparagus, Egg and Ricotta

Linguine with Asparagus, Egg and Ricotta by alchemisty

Just yum, and under 30 minutes.


  • Coarse salt and ground pepper
  • 1 pound fresh linguine (I used black pepper linguine)
  • 1 pound asparagus, ends trimmed, chopped into 2-3 inch long pieces
  • 2 tablespoons unsalted butter
  • 1/8 cup grated Parmesan, plus more for serving (optional)
  • 1/2 cup ricotta
  • 3 large (preferably tasty local) eggs, lightly blended
4 servings


1. Bring a large pot of water to a boil. Put the fresh pasta and asparagus in and cook for 2 minutes. (If you use dried pasta, cook it according to the package instructions and then add the asparagus for the last 2 minutes.) Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with 1 T butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.

2. While pasta is cooking, scramble the eggs until they are just set (not hard).

3. Divide the pasta/asparagus mixture into four bowls, and top each bowl with 1/4 of the scrambled eggs and 1/8 cu ricotta. Grind some salt and pepper on top and serve.

25 minutes



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Adapted from

Martha Stewart Everyday Food

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