Pasta with asparagus and eggs
Ingredients (4 helpings):
450 grams of asparagus
350 grams of fresh pasta- linguine or tagliatelle
1 tablespoon of olive oil
2 tablespoons of walnut oil
50 grams of grated Parmesan cheese
Preparation: stems ends of asparagus are cut off, if necessary they are cut lengthwise on half and are put into boiling salty water where cooked for 3-8 minutes until soft. Washed later on in cold, running water, then strained. Pasta is cooked into salty water according to instructions until al dente. Olive oil is heated up in frying pan, beat in eggs, put on lid while cooking in low temperature for 3-4 minutes- until eggs’ white crumples in while yolks are medium soft. While eggs are cooked, pasta is strained, put into serving plate, adding asparagus and walnut oil. Meal is divided into 4 helpings, each of them is served with slightly baked oil, sprinkled over with salt and Parmesan cheese.