Summary
Ingredients
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.