Brown Rice Pasta, Asparagus, and Eggs

Photo: psfreeman

Look for bright green or violet-tinged asparagus spears with firm stems and closed, compact tips. When the bunch is squeezed, it should squeak. Recipe by Kay Chun, May 2004; from the Real Simple website:

Yield: 4 servings
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  • 8 ounce(s) brown rice spaghetti
  • 1 pound(s) asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon(s) unsalted butter
  • 4 large eggs, beaten
  • 1 15-ounce can(s) chickpeas, rinsed
  • 1/4 cup(s) grated Parmesan
  • 1/4 cup(s) chopped fresh flat-leaf parsley
  • 2 tablespoon(s) olive oil
  • Kosher salt and black pepper


  1. 1. Cook the pasta according to the package directions, adding the asparagus for the last 3 minutes of cooking time. Drain and return both to the pot.
  2. 2. Meanwhile, heat the butter in a medium nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes.
  3. 3. Add the eggs to the pasta along with the chickpeas, Parmesan, parsley, oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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