One pot pasta with fried green asparagus, shrimp and oranges in Tom Yum sauce

Ingredients for 2 servings:

• 150 g pasta (maccheroncini) or other pasta with a short cooking time
• 200 g asparagus, green
• 150 g prawn(s), peeled and cooked
• 2 stalk(s) spring onion(s)
• ½ organic orange(s)
• 250 ml vegetable stock
• 100 ml water
• 100 ml cooking cream, 15% fat
• 75 ml orange juice
• 1 tbsp Tom Yum paste (Thai seasoning paste)
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp tarragon, dried
• 1 tbsp sesame oil, roasted
• 1 tsp sesame, black
• n. B. Pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the lower third of the green asparagus and trim the ends. Then cut the asparagus diagonally into pieces about 3-4 cm long. Cut the white parts of the spring onions into pieces, the green parts into rings and set aside. Wash the organic orange in hot water, zest it, then peel it, remove the white inner pith, and fillet the flesh. Then cut the fruit segments into pieces. In a high, wide, non-stick pan, first dry the black sesame seeds and toast them for a few minutes until fragrant. Remove the sesame seeds from the pan and set aside for later. Heat the sesame oil in the pan and toast the asparagus pieces for about 4 minutes over high heat, tossing or stirring occasionally. Add the white parts of the spring onion and toast everything for another minute. Deglaze with the soy sauce and fry briefly. Now pour in the vegetable stock, followed by the cooking cream and orange juice. Stir in the tom yum paste and the dried tarragon. Bring everything to a rolling boil, add the pasta, and cover and cook over high heat for about 4-5 minutes. Then add the shrimp, orange segments, and orange zest. Cover and cook for about 1 more minute, until the sauce is creamy and the pasta is al dente. Finally, add the lemon juice and season to taste with black pepper. When serving, garnish with the green spring onion rings and black sesame seeds. Notes: The black sesame seeds are purely for aesthetic purposes; if you don’t have black sesame seeds, use white sesame seeds instead. I diluted the vegetable broth with water because the tom yum paste and soy sauce also add a considerable amount of salt. If you want it saltier at the end, you can always add more salt. I used pasta that only cooked for 5 minutes. Pasta that cooked much longer is not ideal, as otherwise the asparagus could overcook. If you use raw shrimp instead, it is better to fry them separately for a few minutes, as the short cooking time above will not be sufficient and is only intended for heating the already cooked shrimp.