Pasta with Green Asparagus, Peas and Shrimp

Ingredients

• 1 bundle green asparagus (ca. 500 g)
• Salt
• 2 tbsp lemon juice
• 2 tbsp butter
• 12 large shrimp (peeled and deveined)
• 400 g farfalle pasta
• 1 untreated lemon
• 1 Garlic clove
• 200 ml heavy cream (at least 30% fat)
• 200 g peas (frozen)
• pepper (ground)
• 0.5 bundle chives

Instructions

1. 1.

   Wash the asparagus, trim the woody ends and cut the spears into diagonal long slices. Cook in plenty of salted water with lemon juice and 1 tbsp butter until al dente. Meanwhile rinse the shrimp and pat dry. Boil the pasta in abundant salted water until al dente.

2. 2.

   Wash the lemon and slice it. Peel the garlic, crush it, then sauté both with the remaining butter in a pan; add the shrimp and cook for 2–3 minutes until the lemon turns brown. Remove the lemon afterwards.

3. 3.

   Pour in the cream and add the peas. Simmer for 3–4 minutes. Add the asparagus and season with salt and pepper. Drain the pasta, mix it in, plate on dishes and garnish with chive ribbons and lemon slices before serving.