Spaghetti with Asparagus, Egg, and Parmesan: a Mutant Freak of Deliciousness
Though I’m cooking more often now, creating my own recipes continues to scare the living daylights out of me. My self-spawned dishes tend to be three-out-of-five star affairs, meaning they’re servable, but won’t necessarily knock your socks off. See, I’m still mastering certain techniques (read: all of them), and find pairing flavors tougher than Advanced Calculus. (Hey, if mathematicians had to eat their results, they’d have never picked up calculators in the first place.)
So, when I invent something that actually works, it’s like … it’s like … hm … how to express this without resorting to hyperbole?
Oh! I have it. It’s like riding a golden unicorn over a rainbow while world peace breaks out in the background. Or U2 playing an acoustic gig in my living room as I’m hand-fed chocolate-covered strawberries by Raoul Bova. Or taking a permanent vacation from my job, but with eternal severance pay and health benefits. (Dare to dream.)
Okay, maybe I’m exaggerating. But it is pretty cool. And today’s recipe, Spaghetti with Asparagus, Egg, and Parmesan, is one of those rare triumphs.
Tuesday night, I was in a spaghetti mood, but had a use-it-or-lose-it pound of asparagus whiling away in the crisper drawer. With no funghi available,Pasta with Asparagus and Mushrooms was out of the question. So was Roasted Asparagus with Poached Egg and Parmesan, since I reallyreallyreally wanted some pasta. But both recipes fused together? That could work.
And did it EVER. It’s my new favorite comfort food. Creamy and cheesy and asparagus-y, I can see myself eating this over and over again until my death in 2097. (Yes, I’m shooting for 120. Believe in the stars!) And? AND? I would say I could eat 14 bowls of the stuff, but a single serving filled me to the brim.
Of course, should you decide to give it a shot:
1) To cut the fat even further, omit ½ tablespoon olive oil and a little parmesan.
2) Don’t throw out the pasta water. Love it. Be liberal with it. It’s vital to everything.
And that’s it, folks. Have a lovely weekend, and experiment if you get the chance. Occasionally, it’s worth it.
So, when I invent something that actually works, it’s like … it’s like … hm … how to express this without resorting to hyperbole?
Oh! I have it. It’s like riding a golden unicorn over a rainbow while world peace breaks out in the background. Or U2 playing an acoustic gig in my living room as I’m hand-fed chocolate-covered strawberries by Raoul Bova. Or taking a permanent vacation from my job, but with eternal severance pay and health benefits. (Dare to dream.)
Okay, maybe I’m exaggerating. But it is pretty cool. And today’s recipe, Spaghetti with Asparagus, Egg, and Parmesan, is one of those rare triumphs.
Tuesday night, I was in a spaghetti mood, but had a use-it-or-lose-it pound of asparagus whiling away in the crisper drawer. With no funghi available,Pasta with Asparagus and Mushrooms was out of the question. So was Roasted Asparagus with Poached Egg and Parmesan, since I reallyreallyreally wanted some pasta. But both recipes fused together? That could work.
And did it EVER. It’s my new favorite comfort food. Creamy and cheesy and asparagus-y, I can see myself eating this over and over again until my death in 2097. (Yes, I’m shooting for 120. Believe in the stars!) And? AND? I would say I could eat 14 bowls of the stuff, but a single serving filled me to the brim.
Of course, should you decide to give it a shot:
1) To cut the fat even further, omit ½ tablespoon olive oil and a little parmesan.
2) Don’t throw out the pasta water. Love it. Be liberal with it. It’s vital to everything.
And that’s it, folks. Have a lovely weekend, and experiment if you get the chance. Occasionally, it’s worth it.
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