Casarecce with asparagus and poached egg

You know what kind of blows? Trying to take photos of poached eggs on pasta.



Those yolk fuckers just don't cooperate.

Homemade dinners have been scarce around these parts. Jerdy worked 86 hours last week. No joke. The moolah will be nice, but I sure am missing some home cooked meals. I went shopping today for the week, with weeknight dinners in mind. Here is what is on my agenda:

This pasta with egg
Quiche
Egg salad blts
Cobb salad
Strawberry bbq sauce with chicken

Um......... what the heck am I craving eggs so badly for!? Well, I just went with it. Eggs it is.

CASARECCE WITH ASPARAGUS AND POACHED EGG
Makes: about 4 large servings
Hands on time: 15 minutes
Total time: 30 minutes

Ingredients:
3/4lb casarecce or other pasta (any pasta will taste great right?)
1 bunch of asparagus, trimmed and cut into thirds
3 Tbsp butter
1 Tbsp dried basil
1 tsp red pepper flakes
Lots of salt and pepper
1/2 cup finely grated parmesan
4 eggs



Make:
Cook pasta according to package directions, adding asparagus in the last 1-1/2 minutes of cooking. Reserve 1 cup pasta liquid and strain. Pour pasta back into pot and stir in butter and pasta water until butter is melted. Add spices and cheese and season generously with salt and pepper.

Meanwhile, in a small saucepan, heat about 2-3 inches of water. Bring to a simmer, but not a full boil. Crack each egg into a small bowl or ramekin and slowly place in the water, being careful not to break the yolk. Stir water slowly around the rim, until white is cooked, about 3 minutes. Carefully remove with a slotted spoon and place on a paper towel.

Serve pasta with poached egg and additional cheese (optional) on top.

Enjoy!

Any tips for taking photos of runny yolks?

Trish