Asparagus with Prawns on Tagliatelle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 prawn (s), raw with tail, ready to cook, deveined
- 500 g asparaus, white, peeled
- 0.5 ½ lemon (organic)
- 0.5 teaspoon ½ sugar
- 1 pinch (s) raw cane sugar
- 6 cherry tomato (s), quartered
- 1 spring onion (s), cut into rings
- 1 red pepper, cut into rings
- 50 ml white wine, dry, good quality
- 250 g taliatelle or bavette
- Herbs, fresh (e.g. basil, parsley, lemon thyme)
- 2 handfuls rocket
- Parmesan
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash half a lemon with hot water and peel off the peel with the peeler, dice. Cut the asparagus into bite-sized pieces. Cook the pasta in salted water according to the instructions on the packet.
- Fry the prawns, pepper rings and lemon zest in a little olive oil. Caramelize with 1/2 teaspoon sugar, add the asparagus. Salt and pepper to taste, sauté with the juice of half a lemon and the white wine until firm to the bite, then reduce the liquid.
- Just before the end of the cooking time, add the tomato quarters, the spring onion rings and the fresh herbs. Also mix in the pasta and fry again briefly over a higher heat, seasoning if necessary. Serve in portions with rocket and parmesan.
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