Spaghetti with asparagus, lemon and mint with a poached egg

This pasta is an ode to Spring! Nothing says Spring to me like crisp asparagus, lemon, baby herbs fresh from the garden and a luscious creamy egg. The Spaghetti was the perfect blank canvas for this combination of flavors.

When I had a group over at the house for some work related stuff, I needed to make an impromptu lunch for four. Pasta is always easy. Plus I had fresh eggs and some gorgeous asparagus that came in my garden box.

When I ran out to the herb garden, the mint has just started to poke its head out and sprout- easy. Plus the chives have been totally resilient to the recent cold and are thick and dark green and totally gorgeous. Those herbs paired so nicely with some fresh lemon zest. Toss it all together and it was beautiful on it’s own- but add the creamy egg, and it became a while different type of dish. Something that would be equally perfect for this impromptu lunch, a rustic Spring dinner party or even brunch.

Happy Spring!

Spaghetti with asparagus, lemon and mint with a poached egg
16 oz spaghetti
1 bunch asparagus
1/3-cup olive oil
2 lemons zest
2 lemons juice
3 Tbs chives, (cut into ½” batons)
3 Tbs fresh mint leaves torn
4 eggs
Kosher salt and Black pepper

Bring a pot of salted water to a boil. Meanwhile prepare an ice bath.

Trim the tips off of the asparagus and set aside.

Using a vegetable peeler thinly peel the asparagus into ribbons. Set aside.

When the water is boiling, put the asparagus ribbons and tips into the water for less than a minute.

Immediately remove and plunge into the ice water. Drain and reserve.

Cook the spaghetti to al dente in the same water according to manufacturers directions.

While the pasta is cooking, bring another small pot or saucepan of water to a simmer.

Meanwhile combine the zest and juice of the lemons, the chives and the mint in a bowl. Stir the olive oil gently in and let sit until the pasta is ready.

Before you drain the pasta, scoop out about ½ cup of the water.

Toss the pasta with the lemon, herb and oil mixture. Season to taste with kosher salt and black pepper. If the pasta gets dry add a little of the pasta water as needed.

Add a drizzle of olive oil and salt and pepper to the asparagus and gently toss.

Add a little vinegar to the small pot of simmering water. Swirl the water with a spoon and pour in an egg. Poach until the white has set up, about 2 minutes. Repeat with the remaining 3 eggs.

Divide the pasta among four pasta bowls.