Recipes

300 g wild asparagus, alternatively green asparagus

80 g onions

1 clove of garlic

120 g Black Forest ham, thinly sliced

1 sprig of thyme

3 tbsp olive oil

120 ml vegetable stock

salt and pepper

4 tbsp finely grated hard cheese

1 tsp soft butter

4 eggs

1 red onion

500 g ribbon noodles

2 tbsp sweet cream

Cut off the woody ends of the asparagus and cook in boiling salted water for 3-4 minutes until al dente. Rinse in ice water and halve the spears.

Peel and finely dice the onion and garlic, finely chop the thyme leaves. Fry everything in a pan over a low heat with 2 tbsp olive oil. Add the asparagus and fry briefly, pour in 80 ml vegetable stock and continue cooking.

Mix the grated hard cheese, remaining vegetable stock and a tablespoon of olive oil with the soft butter.

Cut the Black Forest ham and red onion into strips. Sauté both in a little olive oil in a pan until the onions are translucent and the ham is slightly crispy. Cook the tagliatelle al dente, drain and mix with the asparagus mixture. Add the cheese and butter mixture and the cream to the pasta and mix well.

Poach the eggs in batches for 3-4 minutes, then carefully lift them out of the water.

Serve the tagliatelle with the Black Forest ham and red onions and place 1 poached egg on top of each. Drizzle with olive oil and sprinkle with freshly ground pepper.

© Protective Association of Black Forest Ham Producers