Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bunch asparagus, ends trimmed, rubber band left on
- 1 pound linguini
- 1 cup Basil Aioli, recipe follows
- 1 cup shaved pecorino
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 to 6 large eggs
- Salt and freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the
asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice
water and let sit until cool, about 5 minutes. Remove from the water, remove
the rubber band, and cut into 1-inch pieces.
Meanwhile, add the pasta to the large pot of salted water used to cook the
asparagus and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the
Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine
and place on a long, rectangular serving dish.
Place the butter in a medium skillet over medium-high heat. Add the eggs and
sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs
on top of the pasta and serve immediately.