ASPARAGUS  TOMATINA  CARBONARA  

Ingredients:
*  350g penne
*  16 stems asparagus
*  80g butter
*  2 desertspoon olive oil
*  2-3 teaspoons Screaming Seeds 'Smokey Tomatina'
*  4 egg yolks, beaten
*  1 tablespoon torn basil, parsley or mint leaves 
*  3 slices prosciutto, sliced
*  1 desertspoon grated lemon or lime zest
*  150g (1 1/2 cups) freshly grated parmesan cheese

Method:

·  Bring a large saucepan of salted water to boil, add pasta & cook until al dente
·  Meanwhile, snap woody ends off asparagus stems & slice into 2.5cm pieces - set aside the asparagus tips 
·  Drop stems into a second saucepan of boiling water & cook for 2 minutes then add tips
·  Cook afor a further 2 minutes & drain well
·  Heat butter in large frying pan, add asparagus stems & tips & saute for 1 minute
·  Drain pasta & return to hot saucepan
·  Add asparagus with butter, 'Smokey Tomatina', well beaten egg yolks, herbs, prosciutto, lime or lemon zest & about a
         third of parmesan
·  Immediately toss well to combine all ingredients.

TO SERVE:  Serve hot with remaining parmesan.   SERVES 4 as an entree or for 2 Starving Souls ....

... for this recipe, if I don't have 'SMOKEY TOMATINA' in my pantry, what alternative SCREAMING SEEDS spice blend could I use instead?

Desert Cajun Rub                  Dukkah
Virgin Island Mix                   Rainforest Season
Caribbean Chilli                     Southern Cajun
Moonight Dreaming              Piri Piri Blend
Tang Sichuan