Monday, July 6, 2009

Spaghetti with asparagus and poached egg

I saw this recipe in the newest Everyday Food. I couldn't find the frisee at my store, and I didn't feel like going to whole foods, so I just used asparagus instead to break up the richness of the bacon and egg. It was sooo good. Here's the original recipe.

Spaghetti with Frisee and Fried Egg How I reworked it: Makes 2 servings Coarse salt and ground pepper 1/4 pound spaghetti 4 slices bacon, cut into 1-inch pieces (I used the ready bacon you just micro for 30 sec) 1 large head frisee, chopped (I used about 15 spears of asparagus cut to 2" length) 2 large eggs Grated Parmesan, for serving (optional) Directions In a large pot of boiling salted water, cook pasta until al dente. During the last minute of cooking, blanch asparagus. drain pasta/asparagus and transfer to a large bowl. Meanwhile, cook bacon in microwave. Soft poach eggs. Chop bacon into 1/2" pieces. Season pasta/asparagus with salt and pepper. Serve pasta topped with Parmesan (if desired) and a poached egg.

1 Say It Loud & Proud:

Anonymous said...

Glad to see a new post. I missed your blog. -HPFN :-)