Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg
Wow! This spaghetti with asparagus, mushrooms, parmesan, and a poached egg recipe was a delicious lunch! I found asparagus, mushrooms, and Parmesan in my refrigerator, which I love with pasta and eggs, so I threw them together with pasta and a poached egg. The egg yolk gave the pasta a nice richness without being heavy. This is a new favorite for me!
Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg
Ingredients:
- 2 oz of spaghetti, cooked per instructions, reserving ¼ cup of cooking water
- 1 tbsp olive oil
- 3 asparagus spears, woody ends removed, cut into thirds
- 5 button mushrooms, quartered
- 1 egg
- 1 tbsp butter
- Sea salt and freshly cracked pepper, to taste
- 1-2 tbsp of Parmesan cheese, grated
How to Make Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg
Cook the pasta by bringing a large pot of salted water to boil over high heat; cook the spaghetti per instructions; drain reserving ¼ cup of cooking water.
Meanwhile, cook the veggies by heating the olive oil in a small skillet over medium heat then add the mushrooms & asparagus. Cook the mushrooms and asparagus, stirring often, until golden and tender, about 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.
Cook the eggs by adding water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place it in the water.
Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
Finish the dish by draining the cooked pasta then place it back into the pan; add the butter, asparagus, mushrooms, sea salt, and freshly cracked pepper, to taste, then toss until combined, adding some reserved cooking water, as needed.
To serve, pour into a bowl, and top with the poached egg and Parmesan cheese. Serve immediately. Enjoy.
Equipment
Ingredients
- 2 oz of spaghetti cooked per instructions, reserving ¼ cup of cooking water
- 1 tbsp olive oil
- 3 asparagus spears woody ends removed, cut into thirds
- 5 button mushrooms quartered
- 1 egg
- 1 tbsp butter
- Sea salt and freshly cracked pepper to taste
- 1-2 tbsp of Parmesan cheese grated
Instructions
- Cook the pasta by bringing a large pot of salted water to boil over high heat; cook the spaghetti per instructions; drain reserving ¼ cup of the cooking water.
- Meanwhile, cook the veggies by heating the olive oil in a small skillet over medium heat then add the mushrooms & asparagus. Cook the mushrooms and asparagus, stirring often, until golden and tender, about 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.
- Cook the eggs by adding water to a small saucepan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place it in the water.
- Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
- Finish the dish by draining the cooked pasta then place it back into the pan; add the butter, asparagus, mushrooms, sea salt, and freshly cracked pepper, to taste, then toss until combined, adding some reserved cooking water, as needed.
- To serve, pour into a bowl, and top with the poached egg and Parmesan cheese. Serve immediately. Enjoy.
That sounds… strange, and yet totally delicious. I will most definitely be giving this a try!
This sounds amazing Pam…eggs add so much flavor when cooked like this. I’ll be trying this.
Wow this looks absolutely lovely…
Sounds delicious! I had to press refresh, because it said page could not be found!
hmmm.. Poached egg on spaghetti. Strange combination but I’m willing to try it!
I would never have thought of this combination but it sounds pretty good to me. Will give it a try over the weekend. Keep well Diane
The recipe appeared perfectly Pam and boy was I excited when I read the title in my bloglist. It didn’t disappoint either, my mouth is still watering. What a fabulous pasta dish. I am bookmarking this one.
You should submit it for next week’s presto pasta nights (I think you are too late for this weeks) so more people can get a look at it. This is next week’s host and there are details here.
Hmmm, egg on pasta, I think I’ve heard of that :-). It looks delicious Pam.
It’s like carbonara without the fear of scrambling the egg.. I LOVE it!!!
Still having to hit refresh (which I guess is better than being stuck on the bruschetta recipe) 🙂
Look divine to me!! I love the egg!
A wonderful pasta dish!Have a great weekend,dear!
What an awesome combo!
unusual maybe but it looks wonderful!
It sounds like comfort food to me!
I’ve never tried a soft egg on pasta, but this has my mouth watering. YUM! Seriously, this looks fantastic.
Oh yum! I love poached eggs on anything!
Such a beautiful and elegant dish!I have to make this one 🙂
This looks delicious! Also, this was the first time in a long time that I did NOT have to hit refresh for the newest recipe to show. Hooray!
I still had to push refresh to view this latest post… but the pasta looks great!
I love pasta carbonara, so I can just imagine how delicious this is!
This looks fabulous. And I love adding eggs to pasta. The runny yolk gives it such a nice creamy base.
Hiya Pam, Its been awhile.
Great simple dish!
the earthy flavors from the mushroom and asparagus and then to top it off with a perfect poached egg ….let the yolk ooooze out..
i want this dish now!
recipe came up fine 🙂
thank you!
Lisa
Cookng Sisters
Yum! Good news, I didn’t have to hit refresh this time. The page loaded perfectly!
Great recipe, Pam! Love the flavors you combined here. Thanks for sharing!
Wow, what an innovative lunch! And I’m glad your website finally appears to be working properly.
I see them do this on Iron Chef all the time. So if the “big guys” say it’s good, you gotta be on to something here. I’ve always wanted to try it! This looks delicious!
Reminds me a little of carbonara, I think I’d love this. Great idea for lunch, it looks delicious!
This is a different lunch idea, but I love eggs and pasta. Sounds good.
I just found your website and the layout is awesome, and the food is even better! 🙂
ALWAYS your food amazes me. So light, beautiful, and the recipes are wonderful. I can;t wait to try this!
This does not sound strange at ALL to me..rather it sounds like something I want ASAP!
This sounds very different!
Asparagus, mushrooms and a poached egg, what a great combo!
Love you blog. wish I could TASTE it ALL
Ann Kelly
I’m glad you got everything with your site worked out! It’s so beautiful. And this pasta sounds incredible!
This is a classic Belgian dish too! 🙂 We are used to use fresh white asparagus in here, That’s what Belgium is famous for! I love a good poached egg with this tasty pasta dish! 🙂 All I can say is : Yummy!
That looks so good, I am starving now! I love egg yolk.
Okay, it does sound a little unusual, but when i think about it, it completely makes sense and it works. The picture really brings it all together.
oh my, i just love that oozy yolk running into the pasta. how delicious!!
I love that you added the poached egg yummy!
great meal! I had a egg- low cal. and son had a bacon version – high cal!
Quite delicious – and only 6 points ( I didn’t add parmesan nor butter)
I LOVE topping pretty much anything and everything with a poached egg! This looks so good!
Give me a runny egg and I swoon! Wow! Stunning dish!
I love the addition of the egg…that gets me every time! yum!
Okay…so minus the mushrooms and you may just have my favorite dish. I love pasta. I love asparagus. I love cheese. And I have a sick obsession with a perfectly poached egg. I think this recipe has made you my new foodie hero!
BTW I tagged you in a post over at Epicurean Enthusiast. Hope you get a chance to zip over and check it out.
http://epicureanenthusiast.blogspot.com/2012/02/fellow-foodie-fun.html
I’m glad your website finally appears to be working properly.This looks delicious!
I just change your new wbsite in my blog. Regards from Spain
So fancy with the poached egg on top – it looks like something you’d get at a restaurant – yum!
I love eggs over enchiladas, never thought of spaghetti!