パスタ（ホワイトアスパラガスと卵のパスタ）｜Chef Ropia料理人の世界さんのレシピ書き起こし

ホワイトアスパラガスの根元から半分の皮をピーラーでむく。
オリーブオイル(分量外)、塩(分量外)を振りかけて馴染ませる。
グリルパンで焼き目がつくまで焼く。
にんにくを包丁の腹で潰す。
イタリアンパセリを刻む。

Add olive oil and garlic to a frying pan and heat.
Crack the eggs into a bowl, add salt (not included in the recipe) and beat until light.
Add the powdered cheese and mix to make the egg mixture.
When the garlic is fragrant in the frying pan, add a small amount of the pasta cooking water.
Turn off the heat and add the egg mixture.
Turn on the heat and stir with a spatula until half-cooked.
Remove only half of it into a bowl.

沸騰したお湯に塩分濃度が1.5%になるように塩(分量外)を入れ、パスタを加えて茹でる。

Once the white asparagus is cooked, cut 2 spears into bite-sized pieces and add to frying pan 2.
Keep one aside for topping.
Once the pasta is cooked, add it to the second frying pan and mix the sauce and pasta together.
Turn off the heat and add the grated cheese (not included in the recipe) and mix well.

Place the soft-boiled eggs removed in step 2 onto a plate.
Place 4 on top of the soft-boiled eggs.
Add white asparagus for topping and sprinkle with Italian parsley.
Sprinkle with grated cheese (not included in the recipe) and black pepper to finish.