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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | 5. *RAW EGG WARNING. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1	bunch	trimmed	-	-	-	-
linguine	1			25.2167	0.0	5.61	0.1417
pecorino cheese	1	cup	shaved	25.2167	0.0	5.61	0.1417
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
butter	4	tablespoons		342.0	15.714	10.686	28.8
egg	4 -6			0.0	0.0	0.0	0.0
salt black pepper			ground	25.2167	0.0	5.61	0.1417
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
egg yolk	2			109.48	1.2206	5.3924	9.0236
mustard	2	teaspoons		0.63	0.109	0.0667	0.0098
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
basil leaf	1/3	cup	chopped	25.2167	0.0	5.61	0.1417
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
extra virgin olive oil	3/4	cup		25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.