Spaghetti with asparagus and shrimp sauce

Ingredients for 4 servings:

• 500g spaghetti
• 1 kg asparagus, green
• 300 g shrimp, pre-cooked
• 1 shallot(s)
• 1 orange(s), juice
• 200 ml vegetable stock
• 1 bunch of dill
• 2 tbsp olive oil
• some salt and pepper, black or mixed, from the mill
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the spaghetti in plenty of lightly salted water until al dente. Wash the asparagus, peeling only the lower third, trimming off the woody ends, and cut the asparagus into 3 to 4 cm long pieces. Peel and finely dice the shallot. Finely chop the dill. Heat the olive oil in a large pan and fry the asparagus and shallot pieces for about 5 minutes, stirring occasionally. Season with a little salt, a few turns of freshly ground mixed or black pepper, and a pinch of sugar. Then deglaze with the orange juice and top up with the vegetable stock. Add the shrimp and cook over low heat for about 5 minutes. Drain the spaghetti, reserving about 100 ml of the cooking water. Mix the spaghetti with the asparagus and shrimp sauce, adding some of the reserved cooking water if desired. Stir in the chopped dill and plate the pasta.