Last night’s dinner was made not so much by following a recipe (which I rarely do), but by grabbing ingredients from the fridge or pantry and whipping something up on the fly (which I almost always do).
As far as Oklahoma’s weather is concerned, summer has arrived. At the local farmers’ market, however, spring still hangs on with a tight grasp, providing the last of this year’s tender greens, peas and asparagus. Brought home directly from the market and stashed in the crisper, these greens will give me a few more weeks of spring to add to our meals.
I always keep a variety of dried pasta on hand in the pantry, and the refrigerator is always stocked with fresh farm eggs (just look at those yolks!) and plenty of cheese. So, dinner becomes a breeze.
Fried Egg and Asparagus Fettuccine
Boil some fettuccine noodles. During the last minute of cooking submerge a few handfuls of chopped asparagus into the boiling pasta water, to blanch the spears. Drain the pasta, reserving at least a cup’s worth of the starchy cooking water, and toss the pasta and asparagus back into the pot. Stir in about 1/2 cup of the cooking water, a few tablespoons of butter and a few handfuls of grated parmesan or pecorino cheese. If you happen to have a lemon, add the grated rind and juice into the pot. Toss the pasta vigorously, so the starchy water becomes a silky sauce. Season with coarse salt and freshly ground black pepper and divide into serving bowls. Top each bowl with a fried sunny side up egg or two (leave the yolks runny, so they can be smooshed around into the pasta) and chopped almonds and serve.