Asparagus and eggs are a gorgeous pairing, a match made in heaven. Put them on a plate of pasta and I’m in love. I have always loved asparagus, since I was a child, there was something very sophisticated about this vegetable. My mother always kept it simple, served as a side dish steamed with a sprinkling of salt, never any butter or olive oil, delicious. Later in life I discovered their long lost lover, the egg, and have been pairing them together ever since. Simple, roasted with a fried egg on top, in risotto, fried egg on top, and now over pasta, this time with a poached egg.

I’ve made similar recipes several times and found this one interesting, partly because it is from my beautiful, old and faded James Beard on Pasta book, with illustrations in lieu of pictures, something that I particularly love. I was also curious about the splash of Worcestershire sauce that is added to the asparagus. Worcestershire sauce is a pantry staple, but a bit of a mystery to me, I really only use it in my tuna salad. My curiosity was peaked when I watched a short clip on the plant that it is made in and though it is an industrial product and sold all over the world, it is made in small batches and the recipe is only known by a handful of individuals. I was intrigued.

Spaghettini with Asparagus

from Beard on Pasta, by James Beard

• 1 lb asparagus, cut in thin diagonal strips
• 4 tbsp butter
• 2 large cloves garlic, finely chopped (I rarely go to the trouble and often smash it, but leave it whole)
• 2 tbsp lemon juice
• 1 tbsp Worchestershire sauce
• 1 tsp freshly ground pepper
• 1 lb spaghettini

Heat a pot of water. When it is boiling furiously, drop in the asparagus pieces and cook for just 2 minutes. Pour them into a colander and refresh them under cold water.

Melt the butter in a large skillet. Add the asparagus, lemon juice, Worchestershire sauce, and pepper. Toss everything well for a minute or two. Cook the spaghettini in boiling water. Drain and then combine with the asparagus.

Two Years Ago: Parmigiana di Carciofi & Farfalle with Roasted Fennel and Swordfish

Three Years Ago: Risotto With Beet Greens and Roasted Beets & Green Tomato Summer Pasta

Four Years Ago: Black-Eyed Peas With Collard Greens

Five Years Ago: Gemelli with Tuna alla Siciliana, Fish Tacos, Pizza di Collards & Roasted Asparagus with Fried Eggs

~ by italicious on May 6, 2014.

Posted in asparagus, eggs, garlic, lemons, pasta, primi, vegetarian
Tags: asparagus, eggs, pasta, primi, spaghetti, vegetarian