Roasted Asparagus Spears with Pasta

Try this delicious pasta dish:

For green asparagus spears, cut only the ends into small pieces. Just cover the peels and ends with water, add sugar and salt to the water and make 10 min. Drain the peels, boil the asparagus water for another 10 min.

Cut the asparagus spears in half lengthwise, then cut into 3 cm long diagonal pieces. Melt the powdered sugar in the frying pan, add the asparagus spears and turn them in the sugar to the other side, add the butter. Cook the asparagus on all sides until transparent. Take out the green asparagus. Add some of the asparagus water, cook gently for 7 minutes, add the green asparagus again and cook gently for 5 minutes. If necessary, add more water.

Add the fresh tarragon and simmer gently for the last few minutes. Stir two egg yolks with the rest of the water until a foam appears. Remove the asparagus spears from the frying pan, carefully stir the egg yolk mixture with the asparagus sauce in the frying pan (it must not be allowed to set). Season with white wine, white pepper, maybe salt.

Mix cooked pasta into the sauce. Place the asparagus sections on top of the pasta, perhaps adding thin strips of cooked ham. Leave to rest for another 5 minutes under a lid at a very low temperature.

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