Directions:
- 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.
- 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.
- 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.
- Basil Aioli:
- Yield: 1 cup
- Prep Time: 5 minutes
- 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.
- Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 993.62 Kcal (4160 kJ) | ||
| Calories from fat | 795.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.39g | 136% | |
|---|---|---|---|
| Cholesterol | 404.53mg | 135% | |
| Sodium | 915.78mg | 38% | |
| Potassium | 198.48mg | 4% | |
| Total Carbs | 36.53g | 12% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 20.14g | 40% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 79.3mg | 441% | |
| Calcium | 77.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 239.68 Kcal (1003 kJ) | ||
| Calories from fat | 191.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.32g | 136% | |
|---|---|---|---|
| Cholesterol | 97.58mg | 135% | |
| Sodium | 220.9mg | 38% | |
| Potassium | 47.88mg | 4% | |
| Total Carbs | 8.81g | 12% | |
| Sugars | 0.16g | 3% | |
| Dietary Fiber | 1.02g | 17% | |
| Protein | 4.86g | 40% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 19.1mg | 441% | |
| Calcium | 18.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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