It is asparagus season. In our region mostly white asparagus is grown, but I really like the green one. Of course it doesn’t hurt that green asparagus does not need peeling. Our quick go-to recipe for green asparagus is to put it on a baking sheet with olive oil, salt and pepper and bake it until tender or a little bit crisp at the tips, and eat it just like that. But what I want to show you today is a wonderful pasta dish with asparagus and shrimp, a recipe from our good friend Pascale. Here is what you’ll need:
- olive oil
- 1 onion
- 2-3 gloves garlic
- 1 tbs sesame seeds
- sesame oil
- 1 pound asparagus
- 100g pees
- 300g shrimps
- juice from 1 lemon
- 300g angel hair pasta (spaghettini, spaghetti extra thin)
- fresh parsley
- Parmesan cheese
- salt, pepper
- Heat some olive oil in a large pan and saute finely chopped onion and garlic until tender with a pinch of salt. Add sesame seeds.
- Wash asparagus and break off the lower wooden ends. Cut the asparagus into 2-3 cm long pieces, putting the tips aside. Add the asparagus to the onion mix, except the tips. Saute until asparagus starts to get tender.
- Add pees and shrimps and asparagus tips.
- Put water to boil and cook pasta according to instructions al dente.
- When shrimps are cooked through, switch off heat, and add pasta, lemon juice and sesame oil to the pan. Mix well.
- Serve with finely chopped parsley and grated Parmesan cheese. If you like sprinkle with freshly ground pepper.
Bon Appetit!
tamtamtiger 