Pasta with Asparagus and Scrambled Eggs

From the May 2012 edition of Everyday Food and the kitchen of Martha Steward Living, a super simple recipe that's quick and yummy.

I love trying recipes from the food magazines I get - especially Food & Wine and Bon Appetit. I've also given a go to a few from Everyday Food with not great results. This time however, I'm happy to report that it tasted as good as it was easy to make. The only changes we made to this recipe were to add red pepper flakes to the cooked pasta to give a little more zip. If we make it again we'll also try using a shaped pasta instead of spaghetti.

Pasta with Asparagus and Scrambled Eggs

Serves: 4
Preparation Time: 25 minutes
Ingredients:

• Course salt & ground black pepper
• 3/4 pound spaghetti
• 1 pound asparagus, trimmed and cut into 1 1/2 inch pieces
• 3 tablespoons butter
• 2 ounces (1/2 cup) Parmesan cheese plus more for serving
• 5 large eggs, lightly beaten
• 1/4 cup Ricotta cheese

In a large pot of boiling, salted water cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup of pasta water then drain.

Melt 2 tablespoons butter in the pot over medium-high heat and add 1/4 cup of pasta water. Add pasta / asparagus mixture and Parmesan cheese. Cook, stirring, 1 minute. Add more pasta water if necessary to create a light sauce that coats pasta.

In a small nonstick skillet, melt 1 tablespoon butter over medium heat. Add eggs and cook, stirring until just set. Divide pasta into four plates, top with eggs, dollop of ricotta cheese, salt & pepper and serve immediately.