Herby aubergine & tomato salad
This garlicky salad is best served while still warm or at room temperature
Linguine with asparagus & egg
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Skip to ingredients
- 450g asparagus
- 350g fresh linguineor tagliatelle
- 1 tbsp light olive oil
- 4 medium eggs
- 2 tbsp walnut oil
- 50g finely grated parmesanto serve
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Snap the woody ends off the asparagus, and discard. Cut the asparagus in half widthways. Cook them in simmering salted water until just tender, 3-4 minutes, then drain, then quickly refresh under cold running water to retain their colour.
step 2
Cook the pasta in plenty of salted boiling water until it is al dente – tender but firm to the bite. Heat the olive oil in a frying pan over low heat, and gently break the eggs into it. Cover immediately and cook over very gentle heat for around 3-4 minutes, until the whites have just set and the yolks are still runny.
step 3
In the meantime, drain the pasta and toss it with the asparagus and walnut oil in the bowl. Arrange on four warmed plates. Separate each egg carefully from the others and gently lift out and place on the pasta. Scatter with sea salt and serve with a bowl of grated parmesan.
