Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g cream
- 750 g asparaus, reen
- 300 g ham, cooked
- salt and pepper
- 2 tablespoon tomato paste
- 2 egg yolks
- 400 g spahetti
Print Recipe
Pin Recipe Instructions
- Bring the cream to a boil. Cut the cleaned asparagus (only peel the lower half) into 2 cm pieces and cook in salted water for 5-10 minutes.
- Add the diced ham and asparagus to the cream, season with salt and pepper. Stir in tomato paste and mix with egg yolk.
- Cook the spaghetti al dente and serve with the hot asparagus sauce.
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