Green asparagus in carbonara spaghetti

Ingredients for 2 servings:

• 500 g asparagus, green
• 1 onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• 2 tbsp olive oil
• 250g spaghetti
• 250 ml cream or cremefine for cooking
• 3 egg yolks
• 2 tsp, leveled vegetable broth
• 50 g cheese, grated
• e.g. Parmesan
• salt and pepper
• some parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian

Trim and wash the green asparagus, and cut into approximately 3 cm pieces. Drain. Cook the spaghetti in lightly salted water until al dente. Meanwhile, peel the onion, carrots, and garlic and finely dice. Heat 2 tablespoons of olive oil in a pan. Add the onion, carrot, and garlic and fry over medium heat for about 5 minutes. Then add the trimmed asparagus and fry for another 7-8 minutes, until the asparagus is al dente. Whisk together the cream, egg yolk, vegetable stock, grated cheese, and Parmesan. Season with salt and pepper. Drain the spaghetti and rinse with cold water. Add the spaghetti to the pan with the asparagus, toss to coat, and let it sit in the pan for two minutes. Then pour the cream mixture into the pan, stir gently, and serve immediately. Grate Parmesan over the top and garnish with parsley.