For the love of asparagus
Blogger Katy shares her love of asparagus, with a week of recipes that celebrate the tasty green spears. First up, creamy pasta with asparagus and prawns. How could you resist?!
Please join me for a week long tribute to my favourite vegetable: asparagus. Each day from 17 May to 23 May I've been sharing one of my favourite asparagus recipes with my followers at Sycamore Stirrings. Hope they inspire you to pick up and bunch and share in the love!
This first recipe is actually my mom's. I'm pretty sure I inherited my affection for asparagus from her, so stealing her recipes shouldn't really come as a surprise. She made this for us during her visit and I've made it several times since. It is incredibly versatile, so you could easily incorporate your favourite veggie if it's not asparagus (shock, horror!)
Creamy Pasta with Asparagus and Prawns
3/4 lb of spaghetti
1 package of Boursin cheese (or something comparable like Alouette)
1 bunch of asparagus (rough ends removed)
300 grams (a bit more than 1/2 lb) of prawns
Shredded Parmesan cheese
Salt and pepper
1) Blanch asparagus and place it in ice cold water. Be careful not to overcook: 2-3 minutes max! Drain and cut asparagus into 2 inch pieces. Set aside.
2) Saute prawns in a bit of olive oil until just done. Season with salt and pepper. Set aside.
3) Cook spaghetti, drain and save 1 cup of the cooking liquid. Return spaghetti to the cooking pot.
4) Mix Boursin into hot spaghetti a third at a time. Add a little hot cooking liquid as needed to soften the cheese, aiding it in coating the pasta. Continue until all Boursin has been incorporated, adding cooking liquid as needed.
5) Stir in asparagus and prawns. Carefully mix to coat.
6) Season with salt and pepper; more pepper than salt is needed. Serve with a sprinkle of Parmesan cheese.
Katy likes to do crafty things, bake and write about her projects as well as her experiences living in Luxembourg. Read more about her family of four from Seattle and their Luxembourg adventure – and her asparagus appreciation recipes of course! – at Sycamore Stirrings.
Photo credit: H Zell (asparagus).
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