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Celebrate National Egg Month

Garlic Parsley Pasta with Asparagus and Eggs





It sounds a bit strange but it's not strange at all.  In fact, my friend Juli said it tasted like pasta with asparagus and Hollandaise Sauce.  And she is right, it does. This is a great brunch for four or a quick dinner that needs extra protein.  In any case, it's quick, tastes great and is just enough out of the ordinary to make it interesting.  And it's rich enough to satisfy everyone.


1 12 oz package Pasta Valente Garlic Parsley Fettuccine

1 lb thin asparagus, cleaned and chopped into 2-3 inch pieces

1 stick of butter

4 whole eggs, the fresher the better

1/4 cup grated Parmigiano Reggiano Cheese

Freshly grated black pepper


Cook pasta and asparagus together in boiling water for 4-5 minutes, following package directions. Drain. Place on a large serving bowl. In a large saute pan melt butter and quickly fry the eggs over easy. Serve eggs over the cooked pasta with grated cheese and freshly grated black pepper. It tastes best if everyone breaks their own yolk. It's hot and runny. If you love Hollandaise sauce, add freshly squeezed lemon juice to finish the flavor.