Ingredients for asparagus noodles:
Clean the white asparagus. Just cut off the ends of the green asparagus. Cut off the ends of the asparagus and set aside. Continue to make individual asparagus strips with a vegetable peeler to form thin, long, flat strips of vegetable.
Slice the bacon and cook in the pan. Clean and chop the mushrooms and add them when the bacon is crispy. Add asparagus heads and deglaze with port wine. Leave for 5 minutes. Add the asparagus tips and let them heat through briefly. Drizzle lemon oil over it. Remove the pan from the heat, break the eggs one by one and add them to the asparagus. Gradually grate in the parmesan. Mix gently and season with salt, sugar and lemon juice.
Ingredients for the salad:
Cut the sugar cubes, tomato and apple into small pieces and place in a bowl. Squeeze the lemon. Add water and olive oil to the salad. Add the peas just before serving. Mix carefully.
Ingredients for tuna steak:
Salt the steaks and fry them on both sides in vegetable oil. Add the oil, turn again and cook until it almost reaches the desired doneness. Take it out of the pan and let it rest for a while.
Place the asparagus tips on plates and arrange the salad on the side. If you like, slice the tuna steaks and add them.