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Asparagus Soufflé Carbonara

Asparagus Soufflé Carbonara
Quantity Ingredient
60 g Tagliatelle Band Noodles
60 g Spinach Tagliatelle
Salt
250 g Asparagus
100 g Leeks
200 g Prague ham
1 tbsp Olive Oil
50 g Cherry tomatoes
0,1 l Cream
0,15 l Vegetable broth
1 tsp Starch Flour
2 Egg yolk
20 g Grana Padano cheese
White Pepper

The asparagus casserole Carbonara gets a slightly spicy aroma from Prague ham. It looks particularly decorative when yellow and green tagliatelle are used. Cook the tagliatelle with plenty of salted water for about 10 minutes, pour into a sieve and drain. Preheat the oven to 225°. Peel the asparagus, cut off the woody ends and cut the asparagus into bite-sized pieces. Clean the leek and cut into fine rings. Cut Prague ham into small cubes. Heat olive oil in a coated pan. Sear asparagus at medium temperature for about 1-2 minutes, add leek and Prague ham and fry for another 1-2 minutes. Halve the cherry tomatoes, mix with the asparagus and season with white pepper and salt. Pour half of the vegetables into a casserole dish. Form the tagliatelle into small nests, as can be seen in the picture above, and place them on the vegetables. Spread the rest of the vegetables all around. Bring cream and vegetable stock to the boil. Stir the starch flour with a little cold water until smooth and bind the cream sauce with it. Whisk the egg yolk with half of the finely grated Grana Padano, stir into the cream sauce and season with white pepper and salt. Pour the cream sauce over the asparagus casserole Carbonara and sprinkle with the remaining Grana Padano. Bake the asparagus casserole Carbonara in a preheated oven at 225° for approx. 5 minutes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
733 kcal
58 g
39 g
38 g

(C)opyright by Marions Kochbuch