Egg Yolk Sprinkles Are the Parmesan Cheese of 2026

Dear Martha, you had me at egg noodles. I would eat them barely salted and buttered, smothered in beef stroganoff, and every way in between. Born into Pennsylvania Dutch culinary traditions, I proudly claim squiggly, chewy egg noodles as my people.

However, I did perk up like a meerkat shaking off winter snow at the mention of grated egg yolks as a topping for pasta. I silently wondered if somebody had one too many “Martharitas” when they wrote this recipe. I was so wrong—grated egg yolks are fluffy gold.

Martha Stewart's Egg Noodles With Asparagus and Grated Egg Yolks pulls springtime out of a hat like a bunny, and bedazzles the plate with flourish. This is a totally comforting egg noodle dish brings that garden-fresh texture with bright green blanched asparagus and zippy lemon zest, while velvety mascarpone keeps things luxe and cozy.

Of course, a bit of Parmesan cheese lends a little nutty depth, but it turns out that grated hard-boiled egg yolks add a whole new layer of umami you didn’t know you needed. Like regular, hard-boiled, grated egg yolks; no fancy shmanciness required.

They’re earthy, a little sweet, creamy, and sunshine yellow—hello, why haven’t we been putting this stuff on pasta the whole time? No offense to the well-loved Parmigiano Reggiano rinds chilling in my fridge, but egg yolk sprinkles are the Parmesan cheese of 2026.

How I Make Martha's Stewart's Genius One-Pot Pasta

Unless you already have them on hand, hard-boil the eggs using Martha's technique: Add the eggs to a pot, bring them to a boil in an inch of water, then remove the pot from the heat and cover with a lid for 10 minutes. Cool the eggs in cold tap water or an ice bath to stop the cooking. Peel the eggs.

If you cut into the eggs like an avocado, the white parts are literally deviled egg holders waiting to happen. You could also chop them up for a salad.

Bring a large pot of salted water to a boil, then add the chopped asparagus and cook until bright green, about two minutes. Leaving the water in the pot, remove the asparagus with a slotted spoon or skimmer and set aside.

Add the egg noodles to the boiling water and cook until one minute shy of the package instructions. Reserve about a cup of pasta water, drain the pasta, and return it to the pot.

Add the asparagus, lemon juice and zest, Parmesan, and mascarpone, and toss to combine. Season to taste, adding a little pasta water for a silkier sauce. Serve with freshly cracked black pepper and the grated egg yolks.

The magic of egg yolk sprinkles is that they can also be crumbles. If the yolks appear mostly dry, you can skip the grater and use your fingers to break them into small crumbs. Softer yolks are better suited to grating.

Martha doesn't know it, but she taught me how to brew my favorite holiday punch I make every year, which I tell everyone about as if I'm inviting them to join my apple cider cult.

And now, she's got me dreaming of new ways to put egg yolk sprinkles on everything. Are we still doing avocado toast? Sprinkle it. Shakshuka? Hit me with summa' those yolks! Mushroom risotto? Better hop on the egg yolk sprinkles train before it leaves the station.