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Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Wow!  This was such a delicious lunch!  I was craving pasta and eggs so I decided to combine the two and see how it would turn out.  I found asparagus, mushrooms, and Parmesan in my refrigerator which are ingredients I love with both pasta and eggs so I threw those in the dish too.  I simply seasoned the pasta with a teaspoon of butter, sea salt, and freshly cracked pepper.  The egg yolk gave the pasta a nice richness without being heavy.  This is definitely a new favorite for me… I know it sounds a little strange but trust me–it’s amazing!

Side Note:  Please let me know if you have problems viewing this recipe or if you have to hit refresh to get the website to update.  Thank you!!!

Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

How to Make Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Bring a large pot of salted water to boil over high heat.  Cook the spaghetti per instructions.  While the pasta is cooking, heat 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.

Meanwhile, add 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 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.

Drain 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 mixed combined.  Pour into a bowl, top with the poached egg, and Parmesan cheese.  Serve immediately.  Enjoy.

Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

 

Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Italian
Servings: 1
Author: Pam / For the Love of Cooking

Ingredients

  • 2 oz of spaghetti cooked per instructions
  • 1 tsp olive oil
  • 3 asparagus spears wooden ends removed, cut into thirds
  • 5 button mushrooms quartered
  • 1 egg
  • 1 tsp butter
  • Sea salt and freshly cracked pepper to taste
  • 1-2 tablespoons of Parmesan cheese grated

Instructions

  • Bring a large pot of salted water to boil over high heat. Cook the spaghetti per instructions.
  • While the pasta is cooking, heat 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.
  • Meanwhile, add 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 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.
  • Drain 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 mixed combined. Pour into a bowl, top with the poached egg, and Parmesan cheese. Serve immediately. Enjoy.
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Recipe Rating




53 Comments

  1. 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.

  2. 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!

  3. 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

  4. 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!

  5. 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!

  6. 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.

  7. 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)

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