Pasta with asparagus & chilli prawns
on lemon cream sauce

Ingredients for 10 Persons

• 700 g white asparagus
• Salt
• Sugar
• Lemon juice
• 1 kg spaghetti
• 500 ml frischli Chef's Cream 15 %
• 300 g frozen peas
• 1 untreated lemon (juice and grated zest)
• Pepper
• 600 g prawns (head and shell removed)
• 30 ml cooking oil
• 1 red chilli pepper, deseeded
• 2 bunches of basil

Preparation

1. Clean and peel the asparagus, cook in lightly salted water with a little sugar and lemon juice for approx. 10 minutes, then cut into bite-sized pieces.Cook the spaghetti in plenty of salted water until al dente. Heat the frischli Chef's Cream 15 %, add the peas, stir in the lemon juice and zest, and season to taste with salt, pepper and sugar.
2. Fry the prawns in oil, cut the chilli pepper into fine strips and add to the pan, season lightly with salt. Cut the basil into fine strips.
3. Add the spaghetti, asparagus and basil to the cream and peas, mix everything well, season again and arrange on plates. Spread the fried prawns on top and garnish with basil.