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Cut asparagus on an angle to one-inch piece.

Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente. TWO minutes before pasta is done, ADD the asparagus.


Reserve 1 cup of pasta water before draining pasta and asparagus in colander. Meanwhile while pasta water is boiling, poach eggs in an egg poacher or if you don't have one follow these steps for poaching eggs. Remove eggs with a slotted spoon and set aside on a plate.   Drain pasta then add back to pot along with some of the reserved pasta water. Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.


To eat, top with yellowdot on the egg - break open the yolk, top with additional cheese if desired and enjoy!!



8 oz uncooked pasta,

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

4 large eggs

1 t yellowdot

2 T freshly shaved Pecorino Romano or Parmigiano Reggianio

kosher salt and fresh pepper




09.23.13      main | pasta | brunch

Poached Eggs + Asparagus over Pasta

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