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You are here: Home Leisure Dining & Cuisine Cooking up asparagus: A recipe from home

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06/06/2010Cooking up asparagus: A recipe from home

Cooking up asparagus: A recipe from home Blogger Katy shares her love of asparagus, with a recipe to celebrate the tasty green spears. First up, creamy pasta with asparagus and prawns. How could you resist?

This 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!)

Chopped asparagus


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.

Boursin

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.

Creamy Pasta with Asparagus and Prawns
This photo shows the dish without prawns.
 

Katy Hanson

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.

 


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