Lemon paste with green vegetables

Name: lemon paste with green vegetables
Total time: 25 min
Yield: 4
Ingredients: 250 gram green asparagus; 150 gram sugarsnap; 3 egg; 2 egg yolk; 1 lemon; 100 gram Parmesan cheese; 400 gram tagliatelle; 200 gram raw ham; 2 tablespoon olive oil; 2 clove garlic; 2 tablespoon flat leaf parsley

Ingredients

250 gram green asparagus
150 gram sugarsnap
3 egg
2 egg yolk
1 lemon
100 gram Parmesan cheese

400 gram tagliatelle
200 gram raw ham
2 tablespoon olive oil
2 clove garlic
2 tablespoon flat leaf parsley

Directions

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.
Beat the eggs with the egg yolks, lemon zest and juice, half of the Parmesan cheese, salt and pepper.
Cook the pasta al dente and keep warm.
Roast the raw ham in a dry, hot skillet until crispy.
Heat the olive oil and fry the garlic. Add the vegetables and stir-fry 2-3 minutes.
Stir the egg mixture for 1 minute through the warm pasta and spread the vegetables over it.
Sprinkle the pasta with the parsley and the crispy ham. Serve with the other Parmesan cheese.