Summary

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

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Instructions

1. Reduce the fish stock to approx. 100 ml and cut the asparagus into fine slices, putting the tips aside.
2. 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.
3. Fold the cooked pasta into the sauce and arrange on preheated plates. Finally, slice some parmesan over the pasta and garnish with red pepper.