Cooking Time: 15 mins
Preparation Time : 5 mins
Difficulty: Intermediate
Servings: 4
Ingredients:
1 bunch asparagus ends trimmed rubber band left on
Basil aioli:
1 clove garlic minced
.5kg linguini
2 large egg yolks*
220ml basil aioli recipe follows
2 tsp mustard
220g shaved pecorino
½ tsp salt
1 tsp lemon juice
50g finely chopped fresh basil leaves
½ tsp freshly ground black pepper
60g butter
½ tsp salt
4 to 6 large eggs
¼ tsp freshly ground black pepper
1/8 tsp cayenne
Salt and freshly ground black pepper
100ml vegetable oil
100ml extra-virgin olive oil
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Directions:
1) Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool about 5 minutes. Remove from the water remove the rubber band and cut into 1-inch pieces.
2) Meanwhile add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite stirring occasionally about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli cut asparagus shaved cheese salt and pepper. Stir to combine and place on a long rectangular serving dish.
3) Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
Yield: 1 cup
Prep Time: 5 minutes
Basil aioli: 4) Combine the garlic egg yolks mustard lemon juice basil salt pepper and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept covered in the refrigerator for up to 3 days.
