Asparagus season is at its peak, and when it comes to the asparagus craze, Peru is no match for Germaniy In fact, Germans consume mainly white asparagus, while in countries such as France and Italy, the green variety is the favorite.
Asparagus originated in southern Europe and the Middle East. From there, the vegetable spread to North Africa and Western and Central Europe.
Mexico, Peru and the United States are the world's leading asparagus exporters. In 2021, Mexico exported about 202,400 tons of asparagus abroad. The export volume of the second largest exporting country, Peru, was more than 135,730 tons.
But let's turn to the recipe. There is no limit to the types of pasta you can make, just like with asparagus, you just have to try your favorite.
What you need for 4 people
- 1 egg
- 3 egg yolks
- pepper, salt
- oil
- 100 g pecorino cheese (grated)
- 300 g green asparagus
- 500 g of pasta
- 150 g bacon
Preparing the sauce
Heat the water in a medium-sized saucepan, taking care not to let it boil. Meanwhile, separate the eggs and mix them with the pecorino cheese and pepper in a bowl. Now place the bowl with the egg mixture on the pot of hot water and stir continuously. This takes about 5 minutes, after which the egg mixture is pasteurized.
Preparing the pasta and asparagus
First cook the pasta in salted water until al dente, saving some of the pasta cooking water. Clean the asparagus, cut off the ends and brown them together with the bacon in the skillet. Now add the cooked pasta to the pan with about 150 ml of the pasta water and the egg mixture. Now mix everything well, reheat and serve with fresh pepper and Parmesan cheese.
As always, we are waiting for your reactions and photos