Pasta with Green Asparagus and Crayfish
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pasta, fresh from the refrierated shelf, e.., Taliatelle
- 200 ml fish stock (glass)
- 250 g asparaus, reen
- 200 g crab meat
- 1 clove garlic
- 1 onion (s)
- 150 g crème fraîche
- 1 tablespoon lobster paste
- 1 shot vermouth, drier, e.g., Noilly Prat
- some parmesan
- olive oil
- Salt and pepper, black
- Pepper, red
Print Recipe
Pin Recipe Instructions
- Reduce the fish stock to approx. 100 ml and cut the asparagus into fine slices, putting the tips aside.
- Cut the onion and garlic into fine cubes and sauté both in a little olive oil. Then deglaze with a dash of wormwood and the fish stock. Mix in the lobster paste, add the asparagus (except for the tips) and simmer for about 5 minutes. Then add the asparagus tips and the crab meat and let it steep for another 5 minutes over a medium heat. Then stir in the crème fraîche and season with salt and black pepper.
- Fold the cooked pasta into the sauce and arrange on preheated plates. Finally, slice some parmesan over the pasta and garnish with red pepper.
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