This weekend my family got together at my parent’s house near Washington DC and my mom planned a great menu for Sunday dinner, including fresh asparagus. The photo above is the leftovers I had for lunch today. The original recipe from All Recipes is verbosely (but accurately) called Creamy Macaroni with Asparagus Without the Cream.
Macaroni with Asparagus
This dish is simple to prepare, and the method of using the heat of the pasta to cook the eggs is a clever trick. The eggs distribute throughout and cook gently giving it a creamy taste. There are no amounts below because this recipe is perfect to make to your own taste. More details about proportions in the directions.
- olive oil
- garlic cloves
- asparagus, cut into 1 inch pieces
- ditalini or other macaroni pasta
- fresh Romano, grated
- fresh parsley, chopped
- Start to bring water to a boil. In a separate large saute pan, heat olive oil over medium heat. Add minced garlic to your taste and heat briefly. Add asparagus (a large handful per serving) and cook until bright green.
- Add the pasta (about an even split with the asparagus visually). Add enough boiling water to barely cover the pasta.
- While the pasta is cooking, mix equal parts egg and Romano; enough for a light coating (about 1 egg per two servings). Add chopped parsley to taste.
- Once the pasta is al dente drain excess water, if any. Remove from heat. Slowly stir in egg mixture, allowing the heat of the dish to cook the eggs. If it seems too runny, use very low heat and stir continuously until the eggs are cooked.