200 g asparagus, woody ends removed and roughly chopped
Juice 1 lemon
1/2 tsp. chilli flakes
75 g Manchego, finely grated
Directions
Step 1Cook linguine in a large pan of salted boiling water according to pack instructions.
Step 2To poach the eggs: bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in a similar fashion. Poach for 4min – or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
Step 3Meanwhile, in a medium frying pan, melt the butter over a medium-high heat. Add the asparagus with some seasoning and fry for 7min until lightly charred. Add the lemon and toss the asparagus to coat.
Step 4Drain the pasta, reserving 150ml starchy pasta water. Add the pasta and a little pasta water to asparagus pan. Remove from the heat. Sprinkle over the chilli flakes and Manchego. Toss well to coat the pasta, stir in a little more water if necessary, then divide between 4 plates, top each with a poached egg and serve.
Per serving:
Calories: 472
Protein: 23g
Total fat: 17g
Saturates: 8g
Carbs: 55g
Total sugars: 3g
Fibre: 5g
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Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
