John Myers
Ingredients for 2 servings:
- 400 g pasta, fresh from the refrigerated section, e.g. tagliatelle
- 200 ml fish stock (jar)
- 250 g asparagus, green
- 200 g crab meat
- 1 garlic clove(s)
- 1 onion(s)
- 150 g crème fraîche
- 1 tbsp lobster paste
- 1 shot of dry vermouth, e.g. Noilly Prat
- some Parmesan
- olive oil
- Salt and pepper, black
- Pepper, red
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Reduce the fish stock to about 100 ml and thinly slice the asparagus, setting the tips aside. Finely dice the onion and garlic and sauté both in a little olive oil. Then deglaze with a dash of vermouth and the fish stock. Stir in the lobster paste, add the asparagus (except for the tips), and simmer for about 5 minutes. Then add the asparagus tips and crab meat and let the whole thing simmer over medium heat for another 5 minutes. Then stir in the crème fraîche and season with salt and black pepper. Fold the cooked pasta into the sauce and serve on warmed plates. Finally, grate some Parmesan cheese over the pasta and garnish with red pepper.
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