Pasta With Asparagus And An Egg

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Michael Ruhlman


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1.5 pounds asparagus, boiled till tender and shocked in ice water (save some of the cooking water)

2 ounces butter

Salt to taste

2 to 4 eggs

Vegetable oil for frying egg

Pasta as needed, 4 ounces dried per serving, cooked, oiled, kept warm

Parmigiano-Reggiano, to taste

Freshly ground black pepper

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