Green Asparagus with Prawns in Light Lemon Sauce

5 from 9 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 55 kcal


  • 500 g Fresh pasta
  • 500 g Green asparagus
  • 100 g Wild garlic fresh
  • 100 g Fresh prawns
  • 100 ml Vegetable broth hot
  • 50 ml Lemon fresh
  • 50 ml Cream 10% fat
  • Salt and pepper


  • Wash the asparagus, cut off the woody ends and cut into small pieces. Cook in boiling salted water for about 12 minutes. Wash the wild garlic and cut off the stalks. Cook the pasta in boiling salted water for about 5 minutes, then drain. Briefly fry the asparagus with the Bärlach and the prawns in a large pan with a little oil. Pour in the vegetable stock, add the lemon and cream. Season to taste with salt and pepper. Also put the pasta in the pan and mix everything well.


Serving: 100gCalories: 55kcalCarbohydrates: 1.6gProtein: 6.1gFat: 2.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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