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Asparagus and Poached Eggs over Pasta

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

8 oz

uncooked pasta, I used Ronzoni Garden Delight Linguini

2

bunches medium asparagus, tough ends removed (about 4 cups)

4

large eggs

kosher salt and fresh pepper

2 tbsp

freshly shaved Pecorino Romano or Parmigiano Reggianio