Ingredients for asparagus noodles:
Peel the white asparagus. Cut only the ends of the green asparagus. Chop the asparagus heads and set aside. Continue peeling the individual asparagus spears with a vegetable peeler to form thin, long, flat strips of the vegetable.
Cut the ham into cubes and fry in a pan. Peel and dice the onion and add when the bacon is crispy. Add the asparagus heads and deglaze with the port wine. Leave it for 5 minutes. Add the asparagus noodles and let them heat up for a while. Grate the lemon peel over it. Remove the pan from the heat, break in the eggs one at a time and mix into the asparagus. Gradually grate the parmesan. Mix gently and season with salt, sugar and lemon juice.
Ingredients for the salad:
Cut the sugar snap peas, tomatoes and apple into small pieces and place in a bowl. Squeeze the lemon. Add the juice and olive oil to the salad. Add the pea sprouts just before serving. Mix carefully.
Ingredients for tuna steak:
Salt the steaks and fry them on both sides with vegetable oil in a pan. Add the butter, turn again and fry until almost the desired doneness is reached. Remove from the pan and let it rest for a while.
Place the asparagus noodles on plates and arrange the salad on the side. Cut the tuna steaks into chunks if desired and add.
