Parmesan Pasta with Asparagus and Eggs

Parmesan Pasta with Asparagus and Eggs


1 pound linguine or fettuccine

1 bunch asparagus, trimmed

4 tablespoons butter

1 1/2 cups half and half

Salt and pepper to taste

3/4 cup shredded parmesan cheese, divided

4 eggs, cooked over-easy in a bit of butter, salt and pepper)



1. In a large pot of boiling salted water, cook pasta according to package instructions for al dente. In the last  minute of cooking for the pasta, add the asparagus to the pasta water to poach. Drain pasta and asparagus.

2. In the same hot pot or in a different large skillet, melt the butter over medium heat. Add the half and half. When the half and half begins to thicken slightly, stir in 1/2 cup of the parmesan cheese. Cook, stirring, until slightly thickened, then taste for seasoning and add salt and pepper to taste.

3. Add the pasta and asparagus back to the pan and toss to coat.

4. Top each serving of pasta with an egg and a sprinkling of the remaining parmesan cheese. Serve immediately.