Summary

Ingredients

• 250 g ribbon noodles, thin
• 800 g asparaus, white
• 0.5 teaspoon ½ sugar
• 1 medium onion (s)
• 200 g ham, cooked
• 200 ml whipped cream
• 2 egg yolks
• 3 tablespoon oil
• 50 g cheese, rated (Gouda)
• salt and pepper
• 2 tablespoon basil, finely chopped

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Instructions

1. Cook the pasta in plenty of salted water until al dente, then drain.
2. Wash and peel the asparagus and cut off the woody ends. Cut the sticks into 2 cm pieces and cook them with salt and sugar in about 1 1/4 l water, not too soft.
3. Peel and chop the onion, dice the ham and fry both in oil, then add the asparagus and fry briefly. Whisk the cream with egg yolks, Gouda cheese, a little salt and pepper, add to the asparagus and ham mixture and let it heat up quickly, but do not boil.
4. Carefully mix in the ribbon nundeln, cover and let stand for 5 minutes and then serve sprinkled with basil.
5. I still keep the asparagus water and if the asparagus noodle pan doesn`t have enough sauce, I just add a little more asparagus water.