Asparagus pasta-style rocabo carbonara
Ingredients
- Fried 1/2 sheet
- Parmesan cheese (grated) 3 tablespoons
- Asparagus (sanukino awakening) 8
- Bacon (sliced) 3
- Olive oil 1 tablespoons
- White wine 2 tablespoons
- Soy milk (no adjustment) 120 ml
- Salt kelp 2 knob
- salt 1/XNUMX teaspoon
- egg yolk 1 individual
- Black pepper a little
Method
-
Cut the frying into 7-8mm squares, roast in a frying pan, wrap with 1 tablespoon Parmesan cheese and baked.
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Cut the asparagus to about 3cm only at the tip. Peel the asparagus at the bottom, slice carefully with a peeler and expose to water.
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Bacon is cut into strips of about 5mm.
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Put olive oil and bacon in a separate pan and fry slowly over low heat.
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After adding white wine and boiling, add soy milk and salted kelp to stop the fire.
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Put 1L of water and salt in a pan and heat. When boiling, boil the asparagus for about 1 minute 30 seconds. After boiling, take in cold water, transfer to a colander, drain, and put into a frying pan of ①.
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To ⑥, add egg yolk and 2 tablespoons of Parmesan cheese, mix over low heat and serve on a plate, sprinkle with ① cheese fried and black pepper to complete.
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