John Myers
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Asparagus – Carbonara
The perfect asparagus – carbonara recipe with a picture and simple step-by-step instructions.
Asparagus – carbonara
- 10 Rods Asparagus
- 50 g Linguine
- 50 g Icing sugar to your taste
- Olive oil to taste
- 1 Bit Butter
- 1 Egg
- 1 White wine according to Guszo
- 1 Marsala (dessert wine)
- 1 Bit Hard cheese to taste
- Salt, gourmet pepper
- Parsley (raised bed – garden)
- 1 Strawberry
Asparagus – carbonara
- Peel the fresh asparagus, cut into oblique pieces and cook in a saucepan. Take another saucepan and cook the linguine in it according to the instructions, then pour into a sieve and drain. Take a pan and heat the olive oil and butter in it.
- Then add the cooked asparagus to the pan and let it fry. Sprinkle with powdered sugar to taste and continue to fry. Then season with salt and gourmet pepper, fry lightly.
- Let the egg slide into a bowl and stir in the white wine, Marsala to taste. Grate or fold in hard cheese freshly according to taste. Now add the drained linguine to the seasoned asparagus and mix together.
- Pour in this sauce, stir and let set briefly. If necessary, season again if necessary. Sprinkle with freshly picked parsley. Then take a deep plate and add a portion. Garnish with a strawberry.
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