Ingredients for Asparagus Noodles:
Peel the white asparagus. Cut only the ends of the green asparagus. Cut off the asparagus head and set aside. Continue to peel individual asparagus spears with a vegetable peeler to create thin, long, flat strips of greens.
Chop the bacon and fry it in a pan. Peel and finely chop the shallots and add them when the bacon is crisp. Add the asparagus head and deglaze with the port wine. Leave for 5 minutes. Add the asparagus noodles and heat through slightly. Grate the lemon zest over the top. Remove the pan from the heat, crack the eggs one at a time and mix them into the asparagus. Gently rub in the parmesan. Mix gently and add salt, sugar and lemon juice.
Ingredients for the salad:
Cut the sugar snap peas, tomatoes and apples into small pieces and put them in a bowl. Squeeze the lemon. Add juice and olive oil to the salad. Add the bean sprouts just before serving. Mix carefully.
Ingredients for Tuna Steak:
Salt the steaks and fry them in vegetable oil until brown on both sides. Add butter, turn and fry until desired doneness is reached. Remove from the pan and let it rest for a while.
Place the asparagus noodles on plates and arrange the salad on the side. Add tuna steaks, if desired, into portions.