Summary

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

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Instructions

1. 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.
2. 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.