Pappardelle with asparagus and egg

Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom. Put the asparagus in a pan and bring to a boil.

Cook for 10 minutes, turn off the heat and leave in the hot water for another 10 minutes. Drain and cut into 4 cm pieces.

In the meantime, cook the pasta al dente according to the instructions on the package.

Bring 6 cm of water to a boil in a pan. Add the vinegar. Make a vortex in the water with a spoon. Break 1 egg up. Poach 3 min. Remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.

Melt the butter in a skillet. Turn off the heat. First mix in the asparagus, nutmeg and pepper, then the pasta and the rocket. Grate half of the cheese and shovel.

Divide the pasta over 4 plates. Garnish with the shaved cheese, rest of the arugula and eggs.