Asparagus Carbonara style with new potatoes

Ingredients for 4 servings:

• 1 kg asparagus, white
• ½ onion(s)
• 1 garlic clove(s)
• 1 tbsp butter
• 100 ml beef broth
• 250 ml whipped cream
• 300 g ham (bone ham, leg ham), finely chopped
• 1 egg yolk
• Parsley, finely chopped
• 100 g Parmesan, freshly grated
• 1 kg potatoes, fresh (this year)
• 1 bunch of parsley
• 1 tbsp butter
• Salt
• pepper
• Sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the asparagus and cook in a little sweetened salted water until al dente. For the carbonara sauce, peel the onion and garlic, chop finely, and sauté in 1 tablespoon of hot butter. Add the beef stock and heavy cream, bring to a boil, and reduce slightly. Cut the ham into small squares. Stir the ham and egg yolk into the cream mixture and simmer for 2 minutes. Chop some of the parsley, stir in, and season the sauce with salt and pepper. Remove from the heat and stir in the grated Parmesan cheese. As a side dish, wash the potatoes. Peel and quarter them, and cook in salted water until al dente. Pick off the remaining parsley and chop finely. Heat 1 tablespoon of butter and toss the potatoes and chopped parsley in it. Plate the asparagus with the carbonara sauce and potatoes and serve.