Pasta With Asparagus and Fried Eggs

“The eggs make sort of an 'instant sauce' when placed on top of the pasta and asparagus. A quick, easy dinner for two from the Chicago Tribune's Good Eating section.”

Ingredients Nutrition


  1. Heat a large saucepan of salted water to a boil; add the asparagus and cook just until bright green but not quite tender, about 1 minute.
  2. Transfer asparagus with a slotted spoon to a towel and pat dry; add the pasta to the water and cook according to package directions.
  3. Heat 2 tablespoons of the oil until hot but not smoking in a large skillet over medium-high heat; add the asparagus and cook, stirring occasionally, until just tender, about 2-7 minutes; transfer the asparagus and oil to a large bowl.
  4. Add the remaining 2 tablespoons of the oil to the skillet over medium-high heat; crack the eggs into the skillet and cook, without turning, just until the whites are barely firm and the yolks are still runny, about 2-3 minutes.
  5. Drain the pasta; add pasta to the asparagus; add salt and pepper to taste and toss to coat; divide the mixture between 2 plates and place 1 egg on top of each; sprinkle with cheese and/or bread crumbs.
  6. As you cut into the egg and gently stir the mixture, it will coat the pasta and asparagus.

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