I know, it sounds really bizarre. That’s what I thought at first too. But I have to say, it was totally delicious! And the best part – I didn’t have to cook that night! My friend C had me over for dinner, and this is what she made for us. She found the recipe on the website we both use to track calories and exercise (myfitnesspal.com), so you know it’s good for you. Enjoy!
Asparagus & Poached Eggs Over Pasta
Prep time: 5 minutes
Cook time: 10 minutes
8oz uncooked pasta – I recommend rotini or penne, as those are my favorite pastas
1 bunch asparagus, tough ends removed
4 large eggs
salt and pepper to taste
2 tbsp freshly shaved Parmesan cheese
Bring a large pot of water to a boil; add pasta and cook approx. 8 minutes, or until tender.
Cut asparagus into 1-inch-long angled pieces. Steam asparagus until tender.
Poach eggs. [How to: bring a pot of water to a boil; add a small splash of vinegar. Crack eggs one at a time into a small ramekin (or other dish), being careful not to break the yolk. Stir the boiling water before adding egg to cool slightly. Carefully pour egg into water, dipping the edge of the ramekin into the water. Cook approx. 3-4 minutes; you want to have runny yolks for this dish. Remove from water with a slotted spoon, transfer to serving dish. Poached eggs should be served almost immediately after being removed from water.]
Layer pasta, asparagus, and eggs in a bowl. Allow guests to add salt, pepper, and Parmesan cheese to taste. Break eggs to let yolk serve as sauce.
Calories, 300 | Fat, 7g | Protein, 16.8g | Carbs, 46.1g | Fiber, 6.8g | Sugars, 2g
The original recipe can be found here, at SkinnyTaste.com.
**For dairy-free, remove cheese. For gluten-free, use gluten-free pasta.
S., & C.