Completely inspired by the market last week, I picked up some asparagus and morels, not knowing exactly what I’d do with them. I was thinking risotto, but it wasn’t quite what I wanted texturally. I remembered an idea I’d read in thekitchn.com newsletter. Sara Kate wrote that she cooks pasta and greens and then tosses it all, while hot, in a beaten egg. The hot pasta cooks the egg and the egg gives back a silky rich sauce.
It seemed perfect for my asparagus and morels. And it was. Hopefully this wasn’t a one-time market find, but this technique will work for any number of pasta-vegetable combinations, with or without mushrooms. Peas, greens, artichokes anyone? Adding in some porky goodness like bacon or prosciutto wouldn’t be a bad idea either.
Believe me it tasted better than it looks here in the poor light.
Here’s how I did it:
- Boil the water for the pasta
- In a lidded skillet or pot large enough to accommodate the pasta, sauté a chopped shallot in olive oil and/or butter
- Add the asparagus and morels and saute until beginning to color
- Add a little water (maybe 1/2 cup)
- Cover and let cook until tender
- Season with salt and pepper
- Meanwhile, cook the pasta and beat an egg in a big bowl
- When the pasta is still fairly al dente, drain it and transfer to the skillet with the mushrooms and asparagus. Simmer until it is tender and absorbs the liquid
- Transfer to the bowl with the egg and toss to coat all the pasta
- Taste for salt
- Serve at once with freshly ground pepper and Parmigiano-Reggiano