Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Wow!  This was such a delicious lunch!  I was craving pasta and eggs so I decided to combine the two and see how it would turn out.  I found asparagus, mushrooms, and Parmesan in my refrigerator which are ingredients I love with both pasta and eggs so I threw those in the dish too.  I simply seasoned the pasta with a teaspoon of butter, sea salt, and freshly cracked pepper.  The egg yolk gave the pasta a nice richness without being heavy.  This is definitely a new favorite for me… I know it sounds a little strange but trust me – it’s amazing!

Side Note:  Please let me know if you have problems viewing this recipe or if you have to hit refresh to get the website to update.  Thank you!!!

Bring a large pot of salted water to boil over high heat.  Cook the spaghetti per instructions.  While the pasta cooks, heat 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.

Meanwhile, add water to a pan, 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 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.

Drain the cooked pasta then place back into the pan.  Add the butter, asparagus, mushrooms, sea salt and freshly cracked pepper, to taste, then toss until mixed combined.  Pour into a bowl, top with the poached egg, and Parmesan cheese.  Serve immediately.  Enjoy.

 

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Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

2 oz of spaghetti, cooked per instructions
1 tsp olive oil
3 asparagus spears, wooden ends removed, cut into thirds
5 button mushrooms, quartered
1 egg
1 tsp butter
Sea salt and freshly cracked pepper, to taste
1-2 tablespoons of Parmesan cheese, grated

Directions:

Bring a large pot of salted water to boil over high heat. Cook the spaghetti per instructions. While the pasta cooks, heat 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.

Meanwhile, add water to a pan, 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 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.

Drain the cooked pasta then place back into the pan. Add the butter, asparagus, mushrooms, sea salt and freshly cracked pepper, to taste, then toss until mixed combined. Pour into a bowl, top with the poached egg, and Parmesan cheese. Serve immediately. Enjoy.

 

 

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53 Responses to “Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg”

  1. 1

    Annie @ Annie's Cooking Lab — February 16, 2012 @ 8:16 pm

    That sounds… strange, and yet totally delicious. I will most definitely be giving this a try!

    [Reply]

  2. 2

    Lynda — February 16, 2012 @ 8:56 pm

    This sounds amazing Pam…eggs add so much flavor when cooked like this. I’ll be trying this.

    [Reply]

  3. 3

    MegSmith @ Cooking.In.College — February 16, 2012 @ 8:57 pm

    Wow this looks absolutely lovely…

    [Reply]

  4. 4

    Katarina — February 16, 2012 @ 10:06 pm

    Sounds delicious! I had to press refresh, because it said page could not be found!

    [Reply]

  5. 5

    Jeff @ Cheese-Burger.net — February 17, 2012 @ 12:18 am

    hmmm.. Poached egg on spaghetti. Strange combination but I’m willing to try it!

    [Reply]

  6. 6

    Diane — February 17, 2012 @ 12:52 am

    I would never have thought of this combination but it sounds pretty good to me. Will give it a try over the weekend. Keep well Diane

    [Reply]

  7. 7

    Jacqueline — February 17, 2012 @ 12:58 am

    The recipe appeared perfectly Pam and boy was I excited when I read the title in my bloglist. It didn’t disappoint either, my mouth is still watering. What a fabulous pasta dish. I am bookmarking this one.

    You should submit it for next week’s presto pasta nights (I think you are too late for this weeks) so more people can get a look at it. This is next week’s host and there are details here.

    [Reply]

  8. 8

    Larry — February 17, 2012 @ 1:49 am

    Hmmm, egg on pasta, I think I’ve heard of that :-) . It looks delicious Pam.

    [Reply]

  9. 9

    Jenn's Food Journey — February 17, 2012 @ 4:27 am

    It’s like carbonara without the fear of scrambling the egg.. I LOVE it!!!

    [Reply]

  10. 10

    Labelled — February 17, 2012 @ 4:47 am

    Still having to hit refresh (which I guess is better than being stuck on the bruschetta recipe) :)

    [Reply]

  11. 11

    gloria — February 17, 2012 @ 5:10 am

    Look divine to me!! I love the egg!

    [Reply]

  12. 12

    lenia — February 17, 2012 @ 5:11 am

    A wonderful pasta dish!Have a great weekend,dear!

    [Reply]

  13. 13

    Blond Duck — February 17, 2012 @ 5:33 am

    What an awesome combo!

    [Reply]

  14. 14

    Martha — February 17, 2012 @ 5:41 am

    unusual maybe but it looks wonderful!

    [Reply]

  15. 15

    bellini — February 17, 2012 @ 5:50 am

    It sounds like comfort food to me!

    [Reply]

  16. 16

    Mary — February 17, 2012 @ 6:43 am

    I’ve never tried a soft egg on pasta, but this has my mouth watering. YUM! Seriously, this looks fantastic.

    [Reply]

  17. 17

    Jessica@LovesAvocado — February 17, 2012 @ 6:59 am

    Oh yum! I love poached eggs on anything!

    [Reply]

  18. 18

    Soni — February 17, 2012 @ 7:36 am

    Such a beautiful and elegant dish!I have to make this one :)

    [Reply]

  19. 19

    Tracy — February 17, 2012 @ 7:50 am

    This looks delicious! Also, this was the first time in a long time that I did NOT have to hit refresh for the newest recipe to show. Hooray!

    [Reply]

  20. 20

    Danielle — February 17, 2012 @ 8:11 am

    I still had to push refresh to view this latest post… but the pasta looks great!

    [Reply]

  21. 21

    Kim in MD — February 17, 2012 @ 8:12 am

    I love pasta carbonara, so I can just imagine how delicious this is!

    [Reply]

  22. 22

    Chung-Ah | Damn Delicious — February 17, 2012 @ 9:58 am

    This looks fabulous. And I love adding eggs to pasta. The runny yolk gives it such a nice creamy base.

    [Reply]

  23. 23

    lisa — February 17, 2012 @ 10:18 am

    Hiya Pam, Its been awhile.
    Great simple dish!
    the earthy flavors from the mushroom and asparagus and then to top it off with a perfect poached egg ….let the yolk ooooze out..
    i want this dish now!
    recipe came up fine :)
    thank you!
    Lisa
    Cookng Sisters

    [Reply]

  24. 24

    Kim — February 17, 2012 @ 10:48 am

    Yum! Good news, I didn’t have to hit refresh this time. The page loaded perfectly!

    [Reply]

  25. 25

    Georgia @ The Comfort of Cooking — February 17, 2012 @ 10:50 am

    Great recipe, Pam! Love the flavors you combined here. Thanks for sharing!

    [Reply]

  26. 26

    Marjie — February 17, 2012 @ 12:43 pm

    Wow, what an innovative lunch! And I’m glad your website finally appears to be working properly.

    [Reply]

  27. 27

    Becca — February 17, 2012 @ 5:52 pm

    I see them do this on Iron Chef all the time. So if the “big guys” say it’s good, you gotta be on to something here. I’ve always wanted to try it! This looks delicious!

    [Reply]

  28. 28

    Carol @There's Always Thyme to Cook — February 17, 2012 @ 6:40 pm

    Reminds me a little of carbonara, I think I’d love this. Great idea for lunch, it looks delicious!

    [Reply]

  29. 29

    Words Of Deliciousness — February 17, 2012 @ 7:05 pm

    This is a different lunch idea, but I love eggs and pasta. Sounds good.

    [Reply]

  30. 30

    Ilan (IronWhisk Blog) — February 17, 2012 @ 8:07 pm

    I just found your website and the layout is awesome, and the food is even better! :)

    [Reply]

  31. 31

    missy — February 17, 2012 @ 8:31 pm

    ALWAYS your food amazes me. So light, beautiful, and the recipes are wonderful. I can;t wait to try this!

    [Reply]

  32. 32

    Joanne — February 17, 2012 @ 8:43 pm

    This does not sound strange at ALL to me..rather it sounds like something I want ASAP!

    [Reply]

  33. 33

    Peggy Recker — February 18, 2012 @ 11:23 am

    This sounds very different!

    [Reply]

  34. 34

    Kevin (Closet Cooking) — February 18, 2012 @ 12:12 pm

    Asparagus, mushrooms and a poached egg, what a great combo!

    [Reply]

  35. 35

    ann — February 18, 2012 @ 7:34 pm

    Love you blog. wish I could TASTE it ALL

    Ann Kelly

    [Reply]

  36. 36

    Chelsea — February 18, 2012 @ 10:09 pm

    I’m glad you got everything with your site worked out! It’s so beautiful. And this pasta sounds incredible!

    [Reply]

  37. 37

    Sophie — February 19, 2012 @ 4:49 am

    This is a classic Belgian dish too! :) We are used to use fresh white asparagus in here, That’s what Belgium is famous for! I love a good poached egg with this tasty pasta dish! :) All I can say is : Yummy!

    [Reply]

  38. 38

    Rhonda — February 19, 2012 @ 8:23 am

    That looks so good, I am starving now! I love egg yolk.

    [Reply]

  39. 39

    Chris — February 19, 2012 @ 8:26 am

    Okay, it does sound a little unusual, but when i think about it, it completely makes sense and it works. The picture really brings it all together.

    [Reply]

  40. 40

    teresa — February 19, 2012 @ 2:04 pm

    oh my, i just love that oozy yolk running into the pasta. how delicious!!

    [Reply]

  41. 41

    Cooking Lady — February 19, 2012 @ 2:09 pm

    I love that you added the poached egg yummy!

    [Reply]

  42. 42

    Teresa — February 19, 2012 @ 4:32 pm

    great meal! I had a egg- low cal. and son had a bacon version – high cal!
    Quite delicious – and only 6 points ( I didn’t add parmesan nor butter)

    [Reply]

  43. 43

    Food and Beyond » Spaghetti with Asparagus, Mushrooms, and Parmesan — February 20, 2012 @ 3:43 am

    [...] Source: For the Love of Cooking.net [...]

  44. 44

    Andrea@WellnessNotes — February 20, 2012 @ 7:40 pm

    I LOVE topping pretty much anything and everything with a poached egg! This looks so good!

    [Reply]

  45. 45

    Maranda — February 22, 2012 @ 2:56 pm

    Give me a runny egg and I swoon! Wow! Stunning dish!

    [Reply]

  46. 46

    alex — February 25, 2012 @ 8:54 pm

    I love the addition of the egg…that gets me every time! yum!

    [Reply]

  47. 47

    Ms.Morgan — February 27, 2012 @ 3:19 pm

    Okay…so minus the mushrooms and you may just have my favorite dish. I love pasta. I love asparagus. I love cheese. And I have a sick obsession with a perfectly poached egg. I think this recipe has made you my new foodie hero!

    BTW I tagged you in a post over at Epicurean Enthusiast. Hope you get a chance to zip over and check it out.
    http://epicureanenthusiast.blogspot.com/2012/02/fellow-foodie-fun.html

    [Reply]

  48. 48

    Carmen Rosa — February 29, 2012 @ 10:29 am

    I’m glad your website finally appears to be working properly.This looks delicious!
    I just change your new wbsite in my blog. Regards from Spain

    [Reply]

  49. 49

    Kerstin — March 4, 2012 @ 6:39 pm

    So fancy with the poached egg on top – it looks like something you’d get at a restaurant – yum!

    [Reply]

  50. 50

    Blond Duck — March 16, 2012 @ 4:18 am

    I love eggs over enchiladas, never thought of spaghetti!

    [Reply]

  51. 51

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  52. 52

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