Pasta with asparagus, bacon and poached egg

Method

1. 1

   Preparation of vegetables

2. 2

   Start by thoroughly washing white and green asparagus. Cut the tips of the white asparagus and book them for the final dressing. Thron the rest of the white stems into regular pieces. Also prepare green asparagus for filling by cutting the hard ends and reserving the tips.

3. 3

   Cooking main ingredients

4. 4

   Sauté in oil then cook the white stems in 200ml of broth until tender Simultaneously, heat a large saucepan of salt water and cook the pasta according to the package instructions. In parallel, make the eggs poached in simmering water.

5. 5

   Topping jump

6. 6

   In a skillet, melt a nut of butter with a fillet of olive oil. Add white asparagus tips, green asparagus tips and smoked bacon. Bring it all over high heat until the vegetables are golden and the bacon are coloured. Book warm for dressing.

7. 7

   Making the asparagus sauce

8. 8

   Mix the cooked white stems with the remaining 100ml of poultry broth and liquid cream until consistent. Pass the mixture to the Chinese to get a smooth sauce. Transfer to a jumper and keep on low heat.

9. 9

   Assembly and finalization

10. 10

    In the pan with the hot sauce, incorporate the mascarpone, the majority of the grated Parmesan and pepper generously. Add drained pasta and mix to coat well. Place the creamy pasta in plates, then spread the asparagus and bacon, the poached egg and sprinkle with the rest of the parmesan and fresh herbs. Finish with a fillet of olive oil for gourmet food.

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