We had some rather sad looking asparagus in the fridge (it had been on offer at Sainsbury’s: two bunches for £3) and I thought putting it in a pasta dish would disguise some of it’s wilting! We love prawns too and they go well together.
The prawns were Tesco’s bog standard cooked and peeled large prawns from the fresh cabinet. I’d usually have got King prawns, but these were half the price and just as good. I find the key with prawns (particularly if they are already cooked) is to warm them through, not over cook – otherwise they get tough.
The sauce is my standard Slimming World White pasta sauce: fat free fromage frais with an egg. Usually 4 large tablespoons of fromage frais and 1 egg, mixed together, will be enough for a sauce for a large portion of pasta. And free on Slimming World.
Remove the woody ends from the asparagus. Chop the asparagus tips from the stalks and keep separate. Chop the stalks into smaller pieces. Cook these in a large frying pan in a splash of water and Fry Light. After three minutes add the tips. After a minute, add the prawns and lemon zest. Cook until the prawns are cooked through.
Add to cooked pasta. For the sauce, mix fat free fromage frais with an egg or two and stir through (or add double cream if you’re not worried about the calories!). The sauce should coat the ingredients, not drown them. Season to taste.
Serve immediately with lots of parmesan and a little freshly cracked black pepper.