Each morning, we like to drink an americano in bed and read the New York Times. We happened to read this recipe the morning after we’d made our tuna nicoise salad, so we had many of the necessary ingredients on hand already. The asparagus is so spring-timey, and the dish is simple enough for a weekday dinner. (This is servings for two.)
Snap the ends off 1/2 pound of asparagus. Cut them on the slant into 1″ pieces.
In a large skillet over medium-low heat, heat 2 T oil. Add 3 large cloves of sliced garlic and cook until the garlic smells lovely. Add in the asparagus and stir fry about five minutes, until it turns light green and al dente. Pull the pan off the heat.
Bring a large pot of salted water to a boil and boil 10 ounces dry penne pasta. Cook the pasta until it’s al dente. Drain the pasta (saving some of the water) and add it to the skillet.
Now, in a bowl, beat together 3 large eggs. Slowly whisk 1/2 cup of the pasta water into the eggs.
Add a little more oil and toss with the asparagus over low heat. Add salt and pepper.
Very slowly, stir about half the egg mixture into the pasta and asparagus, mixing constantly. It’s delicious if some of the egg scrambles a bit. Then quickly stir in 1/2 cup grated pecorino cheese, pour in the remaining ingredients in the skillet and mix.
Add 2 tablespoons minced tarragon and serve.
- 1/2 pound asparagus
- olive oil
- 3 large cloves garlic
- 10 oz dry penne pasta
- 3 large eggs
- 1/2 cup pasta water
- salt and pepper
- 1/2 cup grated pecorino cheese
- 2 T minced fresh tarragon
- Asparagus & sun dried tomato pasta salad (cookiescakesandbakes.wordpress.com)
- Whole Wheat Pasta and Red Lentils with Spinach and Artichoke Hearts (seattlefoodshed.wordpress.com)