Whole wheat pasta with asparagus and a poached egg

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Asparagus200 g
• Eggs1
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – May

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils; heat water for the egg in a small saucepan.
2. Meanwhile wash the asparagus, snap off the woody base where it bends naturally, keep the tips whole and cut the rest into roughly 1 cm rounds.
3. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes; add the asparagus for the last 4 minutes so they cook together until tender but still bright green.
4. Meanwhile bring the small pan to a gentle simmer (small bubbles, not a full boil); crack the egg into a cup, stir a whirlpool with a spoon and slide it into the centre; cook for 3 minutes, until the white is set and the yolk still soft, then lift it out with a slotted spoon.
5. Drain the pasta and asparagus and dress with the olive oil and grated Parmigiano; taste and add a pinch of salt if needed.
6. Transfer to the plate, lay the egg on top and finish with freshly ground black pepper; break the yolk at the table so it becomes the sauce.