This is my favourite sauce for my Spagetti Squash meal !! Before LC'ing I made it to regular pasta !!
I asked Chef Morais for his input, and he suggested Chicken stock instead of warm salted water. I think that's a good idea !
PASTA AGLI ASPARGI
Serves 4 - with LC pasta or Spagetti squash (4 normal persons - or just DH and myself)
400 grams (14 oz) green aspargus
1 onion
2 cloves garlic
150 gram cooked and peeled prawns (5.3 oz, I sometimes use a bit more)
1 tbsp olive oil
100 gram + (3,5 fl oz +) (1 dl +) of heavy cream ( I use a bit more)
freshly grounded pepper
freshly grated nutmeg
Maldone salt
Wash aspargus in cold water, cut off the woody part of it, cut in approx. 1 cm long pieces at an angle. Peel and chop onion and garlic. If shrimps/prawns are big, cut them in half.
Warm oil in middlesize pan/casserole. Stir fry aspargus, onion and garlic. Add a half a cup of cooking water from Spagetti squash - (that is if you're cooking it at the same time) or any warm water with a pinch of salt will do. OR Chicken stock - as suggested bu Chef Morais. Put on a lid and let it simmer for 10 minutes on low heat.
Take off lid and pour in heavy cream, turn heat up so it reduces a bit. Put in shrimps/prawns to heat up. Season with freshly ground pepper, Maldone salt (or regular) and nutmeg to taste.
Mix with spagetti squash or LC pasta -
NO CHEESE ON TOP !!! But Chef M also suggested som grated parmesan in sauce. I have not tried that yet. VOILA !!
I eat this sauce with a spoon if there's any left....... !!!