Spring vegetables like artichokes and asparagus can be hard to pair with because they can make wine taste oddly sweet or even metallic. One wine that works is a citrusy Sauvignon Blanc.

Serves 4


350g linguini or spaghetti
1 bunch of asparagus (about 200g), peeled into strips using a vegetable peeler
4 fresh eggs
85g butter
1 lemon
Salt and pepper
Parmesan for grating over the top
1. Cook pasta according to packet instructions and add asparagus strips one minute before the end of the cooking time. Reserve half a cup of pasta water and then drain the pasta and asparagus.

2. While pasta is cooking, poach eggs (need help with poaching? This video helped me). Set aside in a bowl of ice water and refresh them in the boiling water you cooked them in when you’re ready to serve.

3. Melt butter in a pan and add the juice of 1/2 the lemon. Pour butter mixture over pasta and asparagus, stir through to coat everything, using some pasta water to help loosen everything up.

4. Serve the pasta on a big plate, family style, with eggs on top, a squeeze of fresh lemon, salt and pepper and a shower of parmesan.

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