Summary

Ingredients

• 5 spear / s asparagus, green
• 5 shrimp (s)
• 200 g spahetti
• 1 pinch lemon zest, organic
• 1 squirt lemon juice
• 1 clove garlic
• some plant cream or butter

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Instructions

1. Cook the spaghetti in salted water until al dente. Cut off the ends of the asparagus, do not peel! Cut the asparagus into pieces about 5 cm long and blanch for 4 - 5 minutes.
2. Heat the plant cream or butter in a pan. Rub the prawns with salt and pepper and lemon zest and place in the hot fat. Add the garlic and the cooked asparagus and fry everything briefly. Season the butter with lemon juice, season a little if necessary.
3. Drain the spaghetti and heat it briefly in the pan.