Asparagus – Ham Cream with Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g ribbon noodles, narrow (possibly spinach noodles)
- 1 teaspoon salt
- 800 g asparaus, white
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ sugar
- 1 medium onion (s)
- 200 g ham, cooked
- 3 tablespoon oil
- 200 ml cream
- 2 egg yolks
- 50 g cheese (Gouda), rated
- salt
- pepper
- 2 tablespoon basil, chopped
- possibly wine, white
Print Recipe
Pin Recipe Instructions
- Cook the pasta with salt in water until al dente, drain and drain. Wash and peel the asparagus and cut off the woody ends. Cut the sticks into pieces approx. 2-3 cm in size and boil them with salt and sugar in approx. 1 1/4 l water (not too soft), drain and drain well.
- Peel and chop the onion, finely dice the ham. Fry both in the oil until golden brown, add asparagus, deglaze with a dash of white wine if necessary. Whisk the cream with the egg yolk, Gouda cheese, a little salt and pepper, fold into the asparagus mixture and let it get hot (but don`t boil anymore!). Carefully mix in the ribbon noodles, cover and let stand for 5 minutes and serve sprinkled with the basil.
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