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PAPPARDELLE WITH BACON AND WILD ASPARAGUS

INGREDIENTS FOR 4 PEOPLE:
250 g pappardelle, wild asparagus 150 g, 200 g of diced smoked bacon, 2 eggs, oil, salt, pepper, garlic and Parmesan cheese.

Clean and wash the asparagus. Only bind together the stems with string and boil in salted water. Meanwhile fry the garlic and add the bacon and asparagus with salt and pepper. Combine a little of the stems with previously boiled water and cook for 20 minutes. Remove the stems from the water and cook the pasta in same water. In a bowl beat 2 eggs with a pinch of salt, pepper and Parmesan. Drain the pasta, cook bacon in the compound and asparagus and add the beaten eggs. Mix and serve with a sprinkling of Parmesan cheese.