Straw and Hay with Asparagus and Eggs

17/11/2023

Here is a recipe that blends the tradition of “straw and hay” pasta with the freshness of asparagus and the creaminess of eggs.

Ingredients

250 g di pasta “straw and hay”
400 g fresh asparagus
4 large eggs
50 g butter
50 g grated Parmesan
Salt and pepper to taste
Extra virgin olive oil to taste

Preparation

Start by preparing the asparagus. Rinse them under running water, remove the tougher parts of the stem and cut them into pieces, keeping the tips separate. If the asparagus are very large, you can also lightly peel them with a vegetable peeler to remove the more fibrous part.
Bring a pot of salted water to a boil and blanch the asparagus for about 3-4 minutes. The tips will need less time, so add them after 1-2 minutes of cooking the stems. Drain and set aside.
In a large skillet, melt the butter and add the asparagus. Cook over medium heat for a few minutes, adjusting with salt and pepper.
Meanwhile, cook the “straw and hay” pasta in plenty of salted water following the cooking times indicated on the package to keep it al dente.
Crack the eggs into a bowl and lightly beat them with a fork, adding a little extra virgin olive oil, salt, pepper and the grated Parmesan.
Drain the pasta, reserving some cooking water, and add it to the skillet with the asparagus. Mix well to coat.
Reduce the heat to low and pour the beaten eggs over the pasta, stirring quickly and continuing to cook for a minute or until the egg begins to set, forming a light cream that coats the pasta.
If the mixture seems too dry, add a little of the reserved pasta cooking water to make everything creamier.
Serve immediately, with an extra dusting of Parmesan if desired.

Trivia

“Straw and hay” pasta is named for its two colors, yellow and green, obtained from semolina dough with spinach added for the green part. This type of pasta originates from Emilia-Romagna and pairs beautifully with creamy sauces or spring ingredients like asparagus.