Summary

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

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Instructions

1. 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.
2. 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.
3. 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.