Summary

Ingredients

• 1 bunch asparagus, green
• 1 small onion (s)
• 250 g kin prawns
• 250 g ribbon noodles
• 250 ml Cremefine for cooking, 7% fat content
• 150 ml white wine, dry
• 0.5 ½ cup vegetable broth
• 1 tablespoon butter
• salt
• pepper
• dill
• possibly cornstarch, mixed up

Print Recipe Pin Recipe

Instructions

1. Remove the woody end of the asparagus, cut into bite-sized pieces and cook in salted water for about 5 - 10 minutes. Then quench in ice water and allow to drain.
2. Cook the tagliatelle according to the instructions on the packet.
3. Dice the onion and sauté in the butter in a large pan. Rinse the prawns under lukewarm water, dab and add to the onions. Cook both for about 5 minutes, stirring occasionally. Deglaze with the white wine and add the broth and the cremefine. Now add the asparagus and let the sauce simmer for a few minutes. Season to taste with salt, pepper and dill and, if necessary, thicken with a little liquefied cornstarch.
4. Drain the pasta well and add to the asparagus and shrimp sauce. Mix well.
5. A dry white wine goes well with it.