Egg Noodles with Asparagus Spears with Ham and Shiitake Mushrooms

Have fun preparing this mushroom dish!

Make pasta al dente in light salted water with a few drops of oil, drain cooled, drain. Peel and finely dice the onion. Peel the white asparagus spears from the head down, the green from the center down.

Blanch al dente in lightly salted water, a pinch of sugar and a flake of butter, cut into four to five centimeter long pieces. Cut ham into strips. Rub shiitake well with kitchen paper and cut into quarters.

Sauté onions in hot clarified butter, deglaze with asparagus broth. Add some whipping cream and sour cream or crème fraiche, mix in saffron, simmer on low heat. Season with salt and pepper. Sauté shiitake in hot clarified butter, add ham, season with pepper. Add asparagus spears, add noodles and sauté. Form sauce over it, let it boil briefly, add seasoning.

Serve:

Arrange pasta with other ingredients and sauce in a deep dish and garnish with basil.

347 Kcal – 16 g fat – 14 g egg white – 38 g carbohydrates – 3 Be (bread units)

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