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Pasta (asparagus pasta) | Chef Jiro GeorgeLABO's recipe transcription

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George George / Jojiro ch's person

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Ingredients

Green asparagus : 3
にんにく : 3片
アンチョビ : 1フィレ
オリーブオイル : 30ml
魚醤 : 大さじ1/2
パスタ : 60g
水（パスタの茹で汁） : 50～60ml
卵黄 : 1個
カラスミ : 適量

Time required

15minutes

Procedure

1) Asparagus preparation 00:30
Fold the hard part of the asparagus stem, scrape off the hakama, and peel the skin from half to the bottom with a peeler.
Slice it thinly with a slicer and soak it in water.
2) Cut the material 02:16
Cut the garlic in half.
Cut the anchovies into julienne.
3) Make the sauce 02:58
Spread olive oil in a frying pan and fry the garlic over low heat.
When the oil is cooked, crush the garlic, add anchovies and fish sauce and fry, and finally add water to make a sauce.
4) パスタと和える 04:43
About 30 seconds before the pasta is boiled, add half the amount of asparagus and boil lightly.
Add pasta and asparagus to the sauce and add the rest of the asparagus.
Serve on a plate and top with egg yolk and karasumi to complete.

Point

・ Asparagus has a better texture if the fibrous and hard parts are carefully removed by pretreatment.
・ By mixing lightly boiled asparagus and raw asparagus, you can enjoy the contrast of texture.
・ By simplifying the seasoning of the base, you can taste the taste of the ingredients.