Linguine with broad beans, asparagus and poached eggs

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the sauce, thaw frozen beans and remove from the skin. Wash the asparagus and cut off the woody ends. Cut the asparagus diagonally into pieces about 3 cm long. Peel garlic and cut into thin slices.

2. 2

   Wash the chervil and shake dry.

3. 3

   For the poached eggs, boil 1 1⁄2-2 l unsalted water with vinegar in a wide pot. Beat the eggs in a cup and then slide them quickly into the water (it must not boil!).

4. 4

   Press the egg white to the yolk with two tablespoons. Let it simmer for about 3 minutes. Remove with a skimmer. Put them into warm, slightly salted water (this way they stay soft).

5. 5

   Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Heat oil in a pan. Fry the asparagus for about 6 minutes, turning them over. Fry garlic for about 2 minutes. Season with salt and pepper, keep warm.

6. 6

   Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Add the beans about 5 minutes before the end of the cooking time and cook along.

7. 7

   Drain the noodles and beans, collecting approx. 50 ml of cooking water. Put the noodles and beans back into the pot. Mix with asparagus, chervil and pasta water. Season to taste with salt and pepper. Drain poached eggs briefly on kitchen paper and serve with the noodles.

8. 8

   Grate the parmesan and serve.

Nutrition Facts

KCAL
590 kcal

CARBS
79 g

FATS
17 g

PROTEINS
26 g