Today we’re proposing a springtime first course: little spaghetti nests with asparagus, scented by a pinch of thyme and gratinated in the oven. Scenic and elegant, very tasty and easy to make 😉 .
A few days ago we realized that after 8 months the blog still had not submitted a pasta recipe! A real shame! Thus, we run immediately to the kitchen to repair.
The recipe is also a different way to enjoy asparagus, protagonists of the spring, and the first vegetable that we collect in our garden 🙂 .
And last but certainly not least, this recipe is our first proposal for the Easter menu! All the other dishes will come out in the next weeks.
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Spaghetti nests with asparagus and eggs
- 400 g of spaghetti
- 350 g of fresh asparagus
- 2 eggs
- 1 clove of garlic
- 1 pinch of thyme
- black pepper
Wash the asparagus and cook in steam for 12-13 minutes.
Cut the asparagus into pieces, keeping aside 4 to decorate, and fry the others with garlic, thyme, black pepper and grated nutmeg.
Cook the spaghetti al dente (that means there must not be too soft), then add them to the asparagus and adjust salt. Add the beaten eggs, let them thicken a bit and turn off the heat.
Arrange the spaghetti in 4 nests, decorate with the asparagus left aside. Sprinkle the nests with a little grated parmesan.
Bake in the oven just for 5-10 minutes, until the Parmesan is golden brown. Let them cool for 2 minutes before serving.
If you are not vegetarian, you can make even more tasty this recipe by adding a slice of bacon to the nests of spaghetti. Be careful not to overdo it though, otherwise you would go to cover the taste of the asparagus 🙂 .