Mussel Pasta with Truffled Carbonara and Asparagus Spears

Pasta dishes are always a good idea!

Boil the pasta al dente. Rinse the asparagus spears, remove the peel from the lower part and remove the woody ends. Blanch the asparagus spears in boiling salted water for 5 minutes and then rinse them in cold water. Keep 200 ml of the cooking juices.

Cut asparagus into small pieces and set aside. Put whipping cream, 200 ml of asparagus broth and dried tomatoes in a saucepan and boil gently. Season with salt, thyme, pepper and a little vegetable soup powder.

Add pasta and toss in sauce, add asparagus spears, remaining kitchen herbs, Parmesan cheese and butter in small flakes. Bring to a boil briefly, season and remove from heat.

Gradually add egg yolks, stirring throughout, until sauce thickens. (Important: the sauce must not make more, otherwise the egg yolks will curdle.) Finally, season with the truffle oil and bring to the table.

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