Ingredients for the asparagus noodles:

Peel the white asparagus. Cut off only the ends of the green asparagus. Cut off the asparagus heads and set aside. Continue peeling the individual asparagus spears with a vegetable peeler so that thin, long and flat vegetable strips are formed.

Dice the bacon and fry it in a pan. Peel and dice the shallot and add when the bacon is crispy. Add the heads of asparagus and deglaze with the port wine. Leave for 5 minutes. Add the asparagus noodles and let them heat up briefly. Grate the lemon zest over it. Remove the pan from the heat, crack the eggs one at a time and stir into the asparagus. Gradually grate in 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 lemon. Add juice and olive oil to the salad. Add the pea sprouts just before serving. Mix carefully.

Ingredients for the tuna steak:

Salt the steaks and sear them on both sides in vegetable oil in a pan. Add the butter, turn again and fry until the desired cooking point is almost reached. Remove from the pan and let rest for a while.

Place the asparagus noodles on plates and arrange the salad on the side. Cut the tuna steaks into pieces if you like and add them.