Ribbon pasta with green, crispy asparagus, pesto and shrimp

Ingredients for 2 servings:

• 250 g asparagus, green
• 20 g butter
• 20 m.-sized shrimp(s), raw, peeled, frozen (with tail)
• 70 g Chinese egg noodles, wide
• 150 g water
• 3 g chicken broth powder
• 3 cm asparagus tips, all
• 15 g roasted cashew nuts, unsalted
• 2 medium-sized garlic cloves
• 2 tbsp celery leaves
• 1 pinch of salt
• 1 pinch(s) black pepper, freshly ground
• 2 tbsp orange juice
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp water (pasta cooking water)
• 2 tbsp sour cream
• e.g. Parmesan, grated
• e.g. lettuce leaves
• e.g. cashew nuts
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

A spring recipe from Venice, Italy.

Thaw the shrimp. Wash the asparagus, trimming about 2 cm from the bottom end and 3 cm from the top end for the pesto. Peel the asparagus from the middle using an asparagus peeler. Halve the pieces crosswise. Place the pesto ingredients in a small blender and roughly puree on the lowest speed for 1 minute. Bring the water for the egg noodles to a boil, dissolve the chicken stock in it and cook the pasta al dente according to the package instructions. Melt the butter in a pan and fry the asparagus pieces for about 4 minutes. Top the serving bowls with the washed lettuce leaves, divide the pasta between the leaves and drizzle with the pesto. Add the asparagus. Fry the shrimp in the butter from the asparagus until pink and scatter over the pasta. Garnish, serve warm and enjoy.