Fried asparagus with pasta

Ingredients for 4 servings:

• 500 g white asparagus
• 200 g asparagus, green
• 500 g tagliatelle pasta
• 2 eggs, including the yolk
• 1 tsp tarragon, fresh
• wine, white
• 50 g butter
• 1 pinch(s) of sugar
• 1 tsp powdered sugar

Instructions

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

Peel the white asparagus and trim the ends. For green asparagus, only trim the ends. Barely cover the peels and ends with water, add the sugar and salt to the water and boil for 10 minutes. Drain the peels and let the asparagus water reduce for another 10 minutes. Halve the asparagus lengthwise and then cut diagonally into pieces about 3 cm long. Melt the powdered sugar in a pan, add the asparagus and toss in the sugar, then add the butter. Cook the asparagus until translucent on all sides. Remove the green asparagus. Pour in some of the asparagus water, simmer for 7 minutes, add the green asparagus again and simmer for another 5 minutes. Add more water if necessary. Add fresh tarragon and simmer for the last few minutes. Beat two egg yolks with the rest of the water until foamy. Remove the asparagus from the pan and gently stir the egg yolk mixture into the asparagus sauce (do not allow it to curdle). Season to taste with white wine, white pepper, and salt if desired. Mix the cooked pasta into the sauce. Place the asparagus pieces on top of the pasta, adding thin strips of cooked ham if desired. Let rest for another 5 minutes, covered, over very low heat.