Recipe for “Asparagus Pasta with Carbonara and Tuna Steak” – Guide

Ingredients for asparagus noodles:

Peel white asparagus. Cut only the ends of the green asparagus. Cut off the asparagus heads and lift aside. Continue peeling the individual ends of the asparagus with a vegetable peeler to form thin, long and flat strips of vegetables.

Chop the bacon and fry in a pan. Peel and chop the shallots and add if the bacon is crispy. Add asparagus heads and deglaze with port. Leave for 5 minutes. Add the asparagus noodles and let them heat up for a while. Grate the lemon zest. Remove the pan from the heat, beat the eggs one by one and stir in the asparagus. Gradually grate into the parmesan. Stir gently and season with salt, sugar and lemon juice.

Ingredients for salads:

Cut the sugar peas, tomatoes and apple into small pieces and place in a bowl. Squeeze the lemons. Add juice and olive oil to the salad. Add pea sprouts just before serving. Mix thoroughly.

Ingredients for tuna steak:

Salt the steaks and fry in a pan in vegetable oil on both sides. Add butter, turn again and fry until the desired cooking temperature is almost reached. Remove from pan and allow to rest slightly.

Place the asparagus noodles on a plate and set aside the salad. Cut the tuna steaks into pieces if desired and add them.

Hamburg Magazine date of dispatch 06/05/2022

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