Asparagus run Carbonara

Name: Asparagus run Carbonara
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g ribbon noodles; 7-10 Tbsp Salt; 200 g Whipped cream; 300 ml Vegetable broth (instant); 1 TABLESPOON Cornstarch; 500 g white asparagus; 1 small stick of leek (leek); 80 g sliced boiled ham; 100 g cherry tomatoes; 1 TABLESPOON Oil; 30 g Parmesan cheese; 3 Egg yolk (size M); 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g ribbon noodles
7-10 Tbsp Salt
200 g Whipped cream
300 ml Vegetable broth (instant)
1 TABLESPOON Cornstarch
500 g white asparagus
1 small stick of leek (leek)
80 g sliced boiled ham
100 g cherry tomatoes
1 TABLESPOON Oil
30 g Parmesan cheese
3 Egg yolk (size M)
7-10 Tbsp Pepper

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Bring cream and 250 ml broth to the boil. Mix 5 tablespoons of stock and starch until smooth and stir into the boiling liquid. Simmer sauce for 1-2 minutes, then remove from heat and allow to cool. Wash and peel the asparagus, cut off the woody ends and cut the asparagus into pieces about 2 cm long.
2
Clean, wash and slice the leek. Cut ham into strips. Drain the noodles. Wash and halve the cherry tomatoes. Heat the oil in a frying pan. Fry asparagus for 2-3 minutes at medium heat, add leek after 1 minute. Turn the noodles into 6 nests and put them in an ovenproof dish. Arrange vegetables and ham in the baking dish. Grate parmesan.
3
Fry asparagus for 2-3 minutes at medium heat, add leek after 1 minute. Turn the noodles into 6 nests and put them in an ovenproof dish. Arrange vegetables and ham in the baking dish. Grate parmesan. Stir egg yolk and parmesan into the sauce and season with salt and pepper. Pour the sauce over the casserole and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 45 minutes