Linguine with Asparagus, Mushrooms and Egg

Deep in the stage of packing and planning my big move, and very tired, but really feeling like having something homey and comforting to relax with tonight.

Asparagus with pasta is one of my favorite springtime/summertime thing as long as it's not too hot to cook. Hey! I'm solving that problem by moving to a place of All Time AC! I add wild mushrooms if I've had enough foresight to swing by the funky Asian market, or if not, the supermarket version. Fortunately, supermarkets are offering more mushroom variety these days. In another 20 years, who knows, maybe psychedelic ones?

This dish is topped with an egg which is one of the best dish-finishing moves ever. Very few things are not improved by having a lovely egg with runny yolk tossed on top at the end. Colonel, I'll cook your eggs a little long, you non-appreciator of runny yolks. Your dish will still be improved but not as it might have been.

I served this with a simple salad of arugula, heats of palm and parmesan with a lemon dressing. If you've never tried hearts of palm, please do. They are like artichoke hearts without all the bother!

Mangia!

Linguine with Asparagus and Egg

Adapted from Epicurious

Coarse salt and ground pepper

1 pound linguine or fettuccine
2 large shallots, sliced

1 large bunch thin asparagus (1 pound), ends trimmed, cut into 2 inch pieces
4 oz. shiitake mushrooms, sliced
4 oz. oyster mushrooms, sliced

3 tablespoons olive oil
2 tablespoons butter

1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional)

4 large eggs

DIRECTIONS

In a large pot of boiling salted water, cook pasta according to package instructions. Add 2 tablespoons olive oil to large saute pan and add shallots. Saute for a few minutes and add asparagus. Continue sauteing for a few minutes, then add mushrooms and continue sauteing for another 3 to 4 minutes.

Reserve 1 cup cooking liquid when pasta is finished and drain pasta.  Add butter and Parmesan to vegetables. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.

While pasta is cooking, in a large straight-sided skillet, heat remaining olive oil and butter. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. Transfer eggs to a parchment-lined baking sheet.

To serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan if desired.