asparagus & fried egg spaghetti

Hello, my beautiful friends! I've been on a bit of a savory kick lately, but I can't say I hate it 😉 The desserts will be back soon enough, I promise! Today, I'm sharing a delicious Asparagus & Fried Egg Spaghetti. Asparagus and fried eggs are something that my mom makes quite often for dinner, and I found it only fitting to put the whole thing on top of some garlicky, cheesy noodles. So you start with some fresh asparagus and cook them until just tender, then you cook some spaghetti until al-dente, and then finally saute the pasta and veg with olive oil, garlic, and tons of parmesan... and top the whole thing off with a fried egg for good measure. Grate more Parmesan on top, and dinner is served!

So the base recipe for this pasta is basically Aglio & Olio spaghetti {which will probably be posted at some point too!}, which is essentially a super simple pasta dish made of your favorite noodles sauteed in olive oil with garlic and red pepper flakes, and topped with Parmesan. This version is just a little bit more involved with the tender-crisp asparagus and the fried egg on top. That runny yolk, though.... sign me up. Totally the best part.

I don't know who decided asparagus & fried eggs were a "thing", but all I can say is we've always eaten asparagus with sunny-side up eggs. You're supposed to dip the asparagus in the runny yolk when you eat them like a sauce 🙂 Totally weird but it's so good! The pasta version is only better because the yolk just runs all over the pasta instead of all over the plate. As someone who absolutely loves eggs over easy and sunny side up, I'll take just about any excuse for eating that liquid gold. #yolkporn

Print Recipe

5 from 1 vote

asparagus & fried egg spaghetti

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Vegetarian

Cuisine: Italian

Servings: 4

Author: Valentina | The Baking Fairy

Ingredients

• 1 lb box spaghetti
• 1 bunch {about 1 lb} fresh asparagus
• 3 tablespoon olive oil
• 3-4 garlic cloves thinly sliced
• ½ teaspoon garlic powder
• ½ cup freshly grated Parmesan
• 4 eggs
• 'salt & pepper to taste

Instructions

• First, rinse the asparagus and trim off the hard ends.
• Bring a large pot of water to a boil, salt, and boil the asparagus for 8-9 minutes, until easily pierced with a fork. Remove and immediately transfer the asparagus to a bowl filled with ice water {this will keep them pretty and bright green}.
• Add more water to the pot as needed, and bring it to a boil again. Salt the water a little bit more, and cook the spaghetti very al-dente according to package directions.
• Meanwhile, in a large saute pan or wok, heat up the olive oil with the sliced garlic and garlic power over medium-low heat.
• When the pasta is cooked {save the pasta water}, immediately transfer it to the saute pan with the oil, and mix until pasta is evenly coated. Turn the heat up to medium-high. Add in the asparagus, and cook for 2-3 minutes, adding a few tablespoons of the pasta water if it gets too dry.
• When everything is heated through, remove from heat, and stir in the Parmesan cheese.
• Cook eggs as desired, and serve pasta with asparagus topped with the egg, additional Parmesan, and freshly cracked black pepper.