Linguini with Asparagus & Prawns

Preparation info

  • Serves


    • Difficulty


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This has to be eaten as soon as it is ready. It won’t do well sitting around waiting for you: the pasta will absorb all the sauce and the whole thing will become too dry. Some broad beans would also be beautiful, cooked until soft and then added to the asparagus purée. Use good-quality brandy.


  • 550 g (1 lb 4 oz) fresh asparagus, trimmed of the woody ends
  • 1


Boil the asparagus spears in salted water for about 4–5 minutes, or until they are cooked but still slightly firm. Drain them but keep the water. If the ends of the asparagus are still hard and woody, cut these away. Cut off the asparagus tips (if they are large, cut them in half lengthways) and keep them on one side. Roughly chop the remaining asparagus.

Heat the oil and half the butte