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Linguine with Prawns and Asparagus
Posted By Kerri
A lovely friend of mine bought me the lovely Falling Cloudberries by Tessa Kiros recipe book for my birthday. I read the whole book cover to cover on the train home and I’ve read it a couple of times since, and marvelled at the beautiful photographs, but never cooked from it.
Tonight, in order to check the “using asparagus in more interesting ways than just steaming and serving with butter” and the “cook from the birthday book” boxes, we chose this recipe.
It was good, if a little complex; not least because we went via the pub on the way home. I really liked the fact that you boiled the asparagus then chopped off the tips, pureed the stems then mixed it all together with the prawns. I like recipes that use all aspects of the ingredients, maximising their different flavours in different ways.
We tweaked it slightly, adding lemon juice and more seasoning. I’d cook it again…maybe sans wine on the way home though 🙂
G
May 1st, 2007
Sounds delicious – I don’t have this book yet – though I have fawned over it in Waterstones before now – I think I’ll add it to the old wish list…
Were there any other key ingredients in this other than the prawns, asparagus, lemon & pasta?
Serves 6
550g asparagus
1 tblsp olive oil
40g butter
1/2 small onion
2 cloves garlic
Couple of thyme sprigs
125ml white wine
350g small peeled raw prawns
2 tblsp brandy
500g pasta
parmesan to serve
Boil the asparagus for 4-5 minutes in salted water, drain and reserve water. Cut off the tips and keep to one side. Roughly chop the remaining stalks.
Heat oil and butter in saucepan. Saute onion until soft then add garlic and the chopped asparagus stalks and thyme. Saute for further five minutes then add the wine. Simmer until wine has thickened then add 400ml of reserved asparagus water. Simmer over high heat for a few minutes, then remove from heat. Remove thyme and puree until smooth. Transfer to warm bowl, add the asparagus tips and season.
Wipe out the saucepan, melt the rest of the butter and add the prawns. Cook for a couple of minutes until the prawns are opaque and darkened on the inside. Sprinkle with salt and pepper, add the brandy and ignite. Remove from heat and add to asparagus.
Cook pasta and reserve some of the cooking water. Mix it all together, adding further water if required.
Serve immediately sprinkled with parmesan and black pepper (we added lemon too).
G