From above, a shallow white bowl filled with glossy ribbons of pasta twirled into loose nests, dotted with emerald asparagus coins and golden-browned leek ribbons. Halved jammy eggs sit on top with glowing yolks, finished with feathery chervil, lemon zest, cracked pepper, shaved Parmesan, and a scatter of toasted hazelnuts for dramatic texture.

Brown Butter Chervil Pasta with Asparagus, Leeks & Jammy Eggs

Name: Brown Butter Chervil Pasta with Asparagus, Leeks & Jammy Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: chervil, 1/2 cup leaves and tender sprigs only, loosely packed; fettuccine or tagliatelle, 6 oz; asparagus, 8 oz trimmed and cut into 1 1/2-inch pieces; leek, 1 medium white and light green parts only, halved lengthwise, thinly sliced, and well rinsed; large eggs, 2; unsalted butter, 4 tbsp divided; hazelnuts, 1/4 cup roughly chopped; Parmesan cheese, 1/3 cup finely grated, plus extra shaved for serving; lemon, 1 zest finely grated and 2 tsp juice; small garlic clove, 1 very finely grated; red pepper flakes, 1/4 tsp; black pepper, 1/2 tsp freshly cracked, plus more to finish; olive oil, 1 tbsp; kosher salt, to taste

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style American

Technique Boiling

Diet Friendly Vegetarian

Daily Recipe: April 05, 2026

This spring pasta leans American in spirit but feels fresh and unexpected: silky noodles, sweet seared leeks, asparagus, browned butter, lemon, and a shower of soft herbs led by delicate chervil. Toasted hazelnuts add crunch, while a jammy egg gives the sauce extra gloss without feeling heavy. It’s seasonal, elegant, and built to look stunning in the bowl.

Ingredients (for 2)

Chervil - 1/2 cup - leaves and tender sprigs only, loosely packed
Fettuccine or tagliatelle - 6 oz
Asparagus - 8 oz - trimmed and cut into 1 1/2-inch pieces
Leek - 1 medium - white and light green parts only, halved lengthwise, thinly sliced, and well rinsed
Large eggs - 2
Unsalted butter - 4 tbsp - divided
Hazelnuts - 1/4 cup - roughly chopped
Parmesan cheese - 1/3 cup - finely grated, plus extra shaved for serving
Lemon - 1 - zest finely grated and 2 tsp juice
Small garlic clove - 1 - very finely grated
Red pepper flakes - 1/4 tsp
Black pepper - 1/2 tsp - freshly cracked, plus more to finish
Olive oil - 1 tbsp
Kosher salt - to taste

Preparation

Step 1 - 🥚💧⏲️

Bring a medium pot of well-salted water to a boil. Gently add the eggs and cook for 7 minutes for jammy centers. Transfer them right away to ice water, then return the water to a boil for the pasta.
Step 2 - 🌰🔥🥄

In a large skillet over medium heat, toast the chopped hazelnuts for 2 to 3 minutes, stirring often, until fragrant. Transfer to a small bowl.
Step 3 - 🧈🫒🧅

Add 1 tablespoon butter and the olive oil to the skillet. Add the sliced leek with a pinch of kosher salt and cook for 5 to 6 minutes, stirring occasionally, until soft and lightly golden.
Step 4 - 🥬🧄🌶️

Add the asparagus and cook for 2 to 3 minutes until bright green and just tender. Stir in the garlic and red pepper flakes and cook for 30 seconds. Transfer the vegetables to a plate.
Step 5 - 🍝💦🍴

Cook the fettuccine or tagliatelle in the boiling water until just shy of al dente. Reserve 1 cup of pasta water, then drain.
Step 6 - 🧈🍋⚫

Wipe out the skillet if needed. Add the remaining 3 tablespoons butter and cook over medium heat until golden and nutty, about 2 minutes. Stir in the lemon zest, lemon juice, and black pepper.
Step 7 - 🍝🥦✨

Return the cooked vegetables to the skillet. Add the drained pasta and a splash of pasta water. Toss over low heat until glossy.
Step 8 - 🧀🌿🥣

Add the grated Parmesan and half of the chervil. Toss well, adding more pasta water as needed until the sauce lightly coats the noodles. Taste and adjust with kosher salt.
Step 9 - 🥚🔪👌

Peel the cooked eggs and cut them in half.
Step 10 - 🍽️🌰🌿

Divide the pasta between two bowls. Top with the egg halves, toasted hazelnuts, remaining chervil, extra shaved Parmesan, and more freshly cracked black pepper.

Additional

If chervil is hard to find, use a mix of parsley and a tiny pinch of tarragon, but chervil’s gentle anise note is especially beautiful here. For extra drama, top with edible flowers or a few raw asparagus ribbons. Kids can help zest the lemon, peel the eggs, and scatter the herb garnish.