Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg
Servings 1
Equipment
- Large pot
- Small skillet
- Small Saucepan
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.