Green Eggs and Ham. Green Eggs and Ham. Green Eggs and Ham. This was what I wanted the create when I made this dish…specifically Green Eggs. But then the thought of Green Eggs grossed me out, so I made green pasta instead and let a soft boiled egg shine through instead. I wanted to make it vegetarian but it screams for bacon, doesn’t it? If I didn’t have to make it vegetarian, I would definitely crisp up some bacon, chop it finely and throw it on top. But it is still super delicious even without the bacon.
Egg, Shaved Asparagus, and Fettucine
Recipe adapted from Marc Vetri.
MAKES ABOUT 1 Pound or 4 Servings
- Basil Pesto
- Fresh Pasta, Fettucine cut
- 2 Eggs, Soft Boiled Eggs
- 1 bunch asparagus
- Aleppo pepper, to taste
- fleur de sel or kosher salt, to taste
SHOCK WATER – Fill a large bowl with ice and cold water. This will be used to rapidly cool down your hot food and stop it from cooking further.
- medium container
- large pot
- kitchen spider
- Bring a large pot of water to boil. Add a big pinch of salt and submerge asparagus in boiling water and allow to boil very briefly (10-15 secs). Remove asparagus with a pair of tongs and quickly submerge them in shock water. Once completely cool, remove from water and shave each stalk using a peeler. Remove some of the cold shock water in a medium container and submerge shave asparagus in the water and in the refrigerator until later.
- For pasta, bring a large pot of water to a boil and add a big pinch of salt. Drop in the cut pasta and let water return to a boil. Cook until it is tender but still a bit chewy, about 2-3 minutes. Carefully remove pasta from water using your kitchen spider or tongs and into a bowl.
- Add a big dollop of pesto to pasta and toss until evenly coated.
- Remove asparagus from cold water and toss with Extra Virgin Olive Oil and a pinch of Salt to taste.
- Serve by placing the Pesto Pasta on your plate, then place asparagus on top of pasta, creating a little nest.
- Cut soft-boiled eggs in half and place inside the little asparagus nest.
- Finish with a sprinkle of Aleppo Pepper and Salty on the Egg.
Bacon, bacon, bacon.