Summary

Ingredients

• 500 g asparaus, reen
• 400 g spahetti
• some butter
• 1 tablespoon olive oil
• 0.5 teaspoon ½ powdered sugar
• 3 egg (s)
• 2 tablespoon Marsala
• 1 tablespoon white wine
• 2 tablespoon parmesan
• Herbs (parsley, basil)
• salt and pepper

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Instructions

1. Cook the spaghetti al dente.
2. In the meantime, peel the asparagus a little at the bottom, cut off the woody ends and cut into 3 cm long pieces. Melt a small piece of butter and 1 tablespoon of olive oil in a large pan, then fry the asparagus pieces in it for a few minutes, turning. Sprinkle with 1/2 teaspoon powdered sugar and salt.
3. Whisk the eggs with the white wine and Marsala, fold in the parmesan.
4. Put the cooked spaghetti hot into the egg mixture, mix in asparagus, pepper and pour fresh green herbs over it.
5. Serve immediately.