Monday, April 15, 2013

Linguine with Alfredo, Asparagus, Peas and Poached Egg

I love this time of year. Now that the weather is getting warmer I'm gearing up for the influx of fresh fruits and veggies, especially asparagus. I absolutely love asparagus and while we do buy them throughout the year they're always best (and cheapest) in season, of course.

Springtime pasta

Paula recently posted this gorgeous Spring Linguine with Alfredo, Poached Egg and Asparagus. Adding poached eggs to a pasta dish is pure genius, especially pasta that involves asparagus - because we all know eggs and asparagus are a match made in heaven.

spring linguine

I was worried my bunch of asparagus wouldn't stretch to a full pound of pasta so I added in another springtime favorite - peas. Asparagus and peas also go well together and they were a great addition to the dish.

spring linguine3

I was skeptical of poaching the eggs in advance and reheating them, worried the yolk would overcook, but I was proved wrong. What a great idea, especially for brunch parties. Being able to make a bunch of poached eggs in advance and then reheat right before serving is brilliant. This is a delicious spring dish I can't wait to remake during asparagus season.

Linguine with Alfredo, Asparagus, Peas and Poached Egg
Slightly modified from The Saucy Southerner

1lb linguine or spaghetti
1 bunch asparagus, cut into 1-inch pieces
1 cup frozen peas
4 tablespoons butter
1 1/2 cups half & half
salt and ground black pepper, to taste
1/2 cup Parmesan cheese, grated (this is about an ounce)
4 large eggs, poached to desired doneness

In a large pot of boiling salted water, cook pasta according to package directions. In the last two minutes add the asparagus to the pasta water to cook. Drain pasta, reserving 1 cup of the pasta cooking water. Add pasta back to the pot and stir in the peas.

While the pasta is cooking, melt the butter in a pot, then add the cream, salt and pepper. Allow to thicken slightly, then turn off the heat and add the Parmesan cheese. Add the sauce to the pasta and vegetables and toss to coat. Thin with some of the pasta cooking water, if necessary.

Remove the pasta to plates, creating a nest in the center for the eggs. Reheat poached eggs for 15 seconds in hot (but not boiling) water and remove with a slotted spoon to the top of the pasta. Garnish with more Parmesan cheese and freshly ground black pepper.

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  1. Looks delicious Sarah! Will definitely have to try it when I get my hands on some asparagus.

  2. A stellar recreation of Paula's dish. Yum!

  3. This looks so good. I love runny eggs, I can only imagine it on pasta, yum.

  4. Creamy pasta with runny eggs and nice veggies... It's really a lovely recipe. Thanks for sharing it.

  5. Just made this tonight and loved it! Thanks for sharing.


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