Name: Linguini with Asparagus & Prawns
Yield: Serves 6
Ingredients: 40 g (1½ oz) butter; 1 tablespoon olive oil; 550 g (1 lb 4 oz) fresh asparagus, trimmed of the woody ends; 500 g (1 lb 2 oz) linguini; 2 tablespoons brandy; a couple of thyme or marjoram sprigs; 125 ml (½ cup) white wine; ½ small onion, roughly chopped; 2 garlic cloves, roughly chopped; 350 g (12 oz) small peeled raw prawns (shrimp); grated parmesan cheese, to serve

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Pasta

Method

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