Don't be fooled by the name: This recipe sounds strange but is actually quite tasty. Everyday Food editor Sarah Carey teaches you how to make this out-of-the-box dinner. Look for bright green stalks of asparagus with tight, firm tips and moist ends.
Pasta with Asparagus and Scrambled Eggs
Coarse salt and ground pepper
3/4 pound spaghetti
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter
2 ounces Parmesan, grated (1/2 cup), plus more for serving
5 large eggs, lightly beaten
1/4 cup part-skim ricotta
Related: Easy, Everyday Meatless Recipes
1. In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
2. Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.
Related: Favorite One-Pot Meals for the Family
3. In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.
More from Everyday Food:
10 Healthy and Delicious Smoothie Recipes to Try
15 Kitchen Shortcuts That Will Change the Way You Cook
Bacon, 46 Ways to Cook It and Eat It
31 Delicious, No-Fail Cookie Recipes