Egg Noodles With Asparagus And Grated Egg Yolks Recipes

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EGG NOODLES WITH ASPARAGUS AND GRATED EGG YOLKS



Egg Noodles with Asparagus and Grated Egg Yolks image

Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated hard-cooked egg yolks add extra oomph.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Yield Serves 4 to 6

Number Of Ingredients 7

Kosher salt and freshly ground pepper
1 pound asparagus, trimmed, stems cut on the bias into 1/2-inch pieces, tips cut into 2-inch lengths
12 ounces wide egg noodles
1 1/2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
8 ounces mascarpone
1/2 cup freshly grated Pecorino Romano or Parmesan (2 ounces)
4 hard-cooked egg yolks, grated on the large holes of a box grater

Steps:

  • Bring a large pot of generously salted water to a boil. Add asparagus and cook until crisp-tender and bright green, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Add pasta to water; cook according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water. Return pasta to pot with asparagus. Stir in zest and juice and both cheeses; toss to coat. Add pasta water, little by little, to adjust consistency until creamy. Sprinkle with grated yolks and pepper; serve.

LINGUINE WITH ASPARAGUS AND EGG



Linguine with Asparagus and Egg image

Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 6

Coarse salt and ground pepper
3/4 pound linguine or fettuccine
1 large bunch thin asparagus (1 pound), ends trimmed, halved lengthwise
3 tablespoons unsalted butter
1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional)
4 large eggs

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  • While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.
  • To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 494 g, Fat 16 g, Fiber 5 g, Protein 21 g

EGG-TOPPED SOBA NOODLES WITH ASPARAGUS AND PROSCIUTTO



Egg-Topped Soba Noodles with Asparagus and Prosciutto image

Provided by Marlena Spieler

Categories     Egg     Sauté     Low Cal     Dinner     Meat     Ham     Asparagus     Spring     Prosciutto     Noodle     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 8 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil, divided
5 garlic cloves, coarsely chopped
1 3-ounce package thinly sliced prosciutto, cut crosswise into strips
8 large eggs
1 9.5-ounce package thin soba noodles
1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
1 cup freshly grated Parmesan cheese plus additional cheese shavings

Steps:

  • Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
  • Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
  • Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
  • Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
  • Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.

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