Doses for 2 portions
INGREDIENTS
- 160-180 g of pasta ( spaghetti or long shape pasta is better)
- 250 g fresh asparagus
- 150-180 g prawns (fresh, uncooked are better)
- 1 glass of white wine
- 1/2 finely chopped onion
- EVO oil
- salt
EQUIPMENTS
- blender
- frying pan
PROCEDURE
1) Let's start by washing the asparagus and then put them to cook in boiling water for about 5-8 minutes. Keep the water used to boil the asparagus to cook the pasta. (Also keep aside 1/2 glass of the water for the pasta sauce).
2) Once they have soften, put the asparagus on a chopping board to cut them. Let's cut them by leaving 2/3 of the stem aside and the tip 1/3 of the asparagus aside.
3) Leave the asparagus tips aside. Take the stems, put them in a container with a 1/2 glass of the asparagus cooking water, 1 tsp of salt, 1 tsp of plain flour and 1 tsp of EVO oil. Blend it together to obtain a creamy sauce. In case is too watery you can add another tsp of plain flour and keep blending until creamy and homogeneous.
4) Chop finely 1/2 onion and put it in a frying pan with tbsp of EVO oil.
Once the Onion has goldened, add the prawns. Ideally fresh prawns are the best but you can use frozen too ( as I did as there was none in the shop this week unfortunately, Quarantie is doing weird things to people!) The only issue with frozen prawns is that they will just release water so make sure not to over cook them, keep the hob to a high flame or they will overcook and result hard to be chewed ( 3-4 minutes and the prawns are usually cooked)
5) add a glass of white wine ( I did not have it so I used prosecco, which is still great), bring the heat of the pan at his maximum and let all the wine evaporate. (If you do not let evaporate all the wine properly, the sauce at the end will result bitter).
6) Once this is done, turn off the hob and add the asparagus sauce previously prepared ( so the two flavours will start mixing together)
7) Now let's cook the pasta using the same water we cooked the asparagus in! Bring the water to boil, add a tbsp of salt and cook the pasta al dente
N.B. ( that means that if the time written on the packaging is 10 minutes, you will remove the pasta at 8-9 minutes as we will let it cook in the sauce for the last few minutes later! Please, I am begging you, do not over cook the pasta, this is outrageous from an Italian point of view. Also from a health professional point of view, overcooked pasta is not good as it will release starch in the water making it more difficult to digest! )
8) move the cooked in the pan with the sauce, turn on the hob and stirr 1-2 minutes.
9) Now add the asparagus tips as last touch and mix it for 30 seconds ( making sure we are not breaking all the nice tips! )
10) serve piping hot as an italian mum will do!!
IL PIATTO È PRONTO!!!
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