Tagliatelle with cream of asparagus and poached eggs

plates of tagliatelle with cream of asparagus and poached eggs

I love asparagus! But the green ones… The white ones, no, that’s definitely not my thing. However, around me, people swear by them. At the market, a trader explained to me that he no longer made green asparagus, because no one bought it. And 2 days ago, I was still trying to convince a charming lady of the good taste of greens. She admitted to me that she had never tasted it and seemed very unmotivated to do so.
Yet it is such a simple vegetable to use. They can be cooked in water, steamed, but also in a frying pan and even in the oven. They are served as an accompaniment to meat, in a pie, on toast, in a salad, or as I am offering you today, with pasta. And yes, it’s Wednesday, and today is pasta day.

The asparagus are precooked in water, then the stalks are mixed with a little liquid cream, so as to have a nice sauce. Asparagus tips and tagliatelle are added to the sauce. it only remains to enjoy. For a vegetarian version, I serve this pasta with a poached egg. You can also brown thin slices of pancetta. A little parmesan, and you’re done.
Served like this, the asparagus will please everyone, even the most refractory.

Tagliatelle with asparagus cream and poached eggs:

500g green asparagus

20 cl of liquid cream

400 g tagliatelle

4 eggs

1 tbsp white vinegar

Parmesan cheese

salt pepper

olive oil

If necessary, remove the ends of the asparagus, breaking them up.

Heat a large pot of salted water.

When it comes to a boil, cook the asparagus for 3 to 4 minutes. They should stay a little firm.

Drain the asparagus and cool them.

Cut off the tips and reserve them.

Mix the stalks, then add the cream.

Pour this cream into a pan.

Cook pasta according to package directions.

Meanwhile, prepare the poached eggs.

Bring a pot of salted water and vinegar to a boil.

Make a small whirlpool using the handle of a wooden spoon and carefully pour the broken egg into this whirlpool. Cook for about 2 minutes. Drain and reserve.

You can make two at a time.

Simmer the sauce over low heat for a few minutes.
Season.
Add the barely drained pasta and the asparagus tips.

Serve immediately with the poached egg, grated parmesan and a drizzle of olive oil

Tagliatelle with cream of asparagus and poached eggs

To finish: I used tagliatelle this time, but I also like to make this recipe with spaghetti.


You can add some fresh thyme to the sauce.

Leave a Comment