Lukewarm pasta salad with asparagus and eggs

Name: Lukewarm pasta salad with asparagus and eggs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Sugar; 7-10 Tbsp Pepper; 5 TABLESPOONS Vinegar (e.g. white balsamic vinegar); 4 TABLESPOONS Oil; 2 Eggs; 250 g wide ribbon noodles (e.g. pappardelle); 2 discs Wheat toast; 2 Garlic cloves; 4 discs (10 g each) Bacon; 7-10 Tbsp Leaf salads and herbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2 TABLESPOONS Sugar
7-10 Tbsp Pepper
5 TABLESPOONS Vinegar (e.g. white balsamic vinegar)
4 TABLESPOONS Oil
2 Eggs
250 g wide ribbon noodles (e.g. pappardelle)
2 discs Wheat toast
2 Garlic cloves
4 discs (10 g each) Bacon
7-10 Tbsp Leaf salads and herbs

Directions

1
Peel the asparagus and cut off the woody ends. Cook the asparagus in approx. 1 litre of boiling water with salt, nutmeg and 1 tablespoon of sugar, depending on size for 8-12 minutes. Remove and measure 1/2 litre of asparagus stock. Season the stock with salt, pepper, remaining sugar and vinegar. Whip the oil into it. Marinate the asparagus for about 1 hour.
2
Cook eggs in boiling water for about 8 minutes. Drain eggs, quench and peel. In the meantime, cook pasta in boiling salted water for about 8 minutes. In the meantime crumble the toast. Peel garlic and cut into thin slices. Fry bacon in a pan without fat for about 1 minute of both. Take out and put aside. Roast bread crumbs and garlic in the frying fat until golden brown. Drain the noodles, drain and add to the bread crumbs. Drizzle 4 tablespoons of asparagus vinaigrette over the pasta and toss. Halve the eggs.
3
Fry bacon in a pan without fat for about 1 minute of both. Take out and put aside. Roast bread crumbs and garlic in the frying fat until golden brown. Drain the noodles, drain and add to the bread crumbs. Drizzle 4 tablespoons of asparagus vinaigrette over the pasta and toss. Halve the eggs. Arrange asparagus with eggs, pasta salad and breakfast bacon on plates. Garnish as desired with leaf salads and herbs