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RobertSieg
Lemon paste with green vegetables
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Ingredients
Directions
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Remove the wooden back of the asparagus if necessary. Boil the asparagus and sugarsnaps for 2-3 minutes, drain them, rinse cold water and drain.
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Beat the eggs with the egg yolks, lemon zest and juice, half of the Parmesan cheese, salt and pepper.
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Cook the pasta al dente and keep warm.
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Roast the raw ham in a dry, hot skillet until crispy.
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Heat the olive oil and fry the garlic. Add the vegetables and stir-fry 2-3 minutes.
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Stir the egg mixture for 1 minute through the warm pasta and spread the vegetables over it.
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Sprinkle the pasta with the parsley and the crispy ham. Serve with the other Parmesan cheese.
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Nutrition
665Calories
Sodium0% DV0g
Fat40% DV26g
Protein86% DV43g
Carbs21% DV63g
Fiber0% DV0g
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