The colour pink. Spelling things like I am British. SuperBoy calling my name. That nanosecond before a first kiss. The sound of rain while I sleep. The cold, wet dew on a glass of white wine in the summer.
My fiercly protective friends. Bitchy’s cackle. Indulging my id. My intuition. That “Clocks” still brings me there. It rough.
Popcorn mixed with Whoppers. Ryan Reynolds. A man with a scar on his face. Blasting my music at 11. Inside jokes. Jane Austen. Green eyes. Fresh snow. Clean laundry. Rufus Wainwright.
People magazine. Black eyeliner. Leopard Print. Tight jeans. Big hair. Hoop earrings. Red underwear.
The twack of a knife on a cutting board. The smell of garlic. Asparagus. Lemon. Deep dish pizza.
The scent of dial soap and CK Obsession, combined. Fresh pavement. Skin that has just been in the ocean. The stillness of 3 am.
(These ingredients come together and make a dish that is insanely good. Seriously, this may be the most favorite thing I have made in months. Eggs and asparagus are a natural pairing and the infused garlic oil sends it over the top. I had the pantry staples of garlic, parmesan, pasta and eggs at home. The only thing most will have to buy is asparagus–I had the added bonus of having half a bunch on hand from a previous recipe. MAKE THIS. it is phenomenal, simple, cheap.)
Pasta with Eggs and Asparagus
Source: Bitten Blog (with some tweaks and streamlining)
1/4 cup olive oil
4 cloves garlic, lightly smashed but still intact
~10 stalks asparagus, cleaned and chopped into 1″ pieces
1/3 box of spaghetti
Bring pot of salted water to boil on stove. Add pasta and cook until al dente.
While pasta cooks, add oil to sautee pan and heat. Add garlic cloves to pan and cook on medium heat until brown and garlic infuses oil (about 5 minutes). Pluck garlic out of oil (I may have eaten my cloves whole straight from the pan…) and add asparagus. Cook the asparagus about 2 minutes. (You want it to still be firm.)
Push asparagus to one side of the pan and crack the eggs into the other side. Fry the eggs. When eggs are fried, add pasta and stir everything together, breaking the eggs apart as you stir. (Note: you may need some pasta water to thicken the sauce… reserve about 1/4 cup cooking liquid.) Add salt and pepper to taste. Serve and sprinkle with parmesan.