A more wonderful asparagus recipe:
200 g chile shrimp, Tk o. Fresh, salt salt alz – ribbon noodles ndnoodles white pepper, pepper, f. A.d.M.
Rinse the asparagus spears, cut the asparagus heads diagonally small, use the remaining spears for another dish. Trim the sugar snap peas and cut very diagonally into 1/2-inch-wide diamonds. Thaw the peas and shrimp (if frozen). Finely grate the lemon and lime zest, squeezing out the juice. Pluck the chervil.
Boil a large saucepan with enough salted water and the oil. Cook the tagliolini in it until al dente according to the package instructions. While the water is boiling, whisk the egg yolks, whipping cream and vegetable stock with the lemon and lime juice, 2/3 of the sugar, salt and pepper in a saucepan. Heat the sauce gently, whisking throughout, until it becomes creamy-thick, but do not make it and keep it warm with the lid closed. Once the pasta is in the water, melt the butter in a large frying pan. First sauté the asparagus spears in it, season with salt and the remaining sugar. Sauté for one minute, stirring until soft. Add the sugar snap peas and peas and sauté for one minute until soft. Stir in the shrimp, remove the skillet from the stove. Drain the pasta, drain briefly and mix with vegetables and shrimp and arrange on well hot plates. Blend the sauce with the hand blender until creamy and serve.
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