Florentine salmon fillet
Standard
Serve hot
Pappardelle with shrimps and asparagus
Challenging
Serve hot
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Ingredients
- Pappardelle (A20) - 250 g
- Pink boiled shrimps - 150 g
- Green asparagus - 80 g
- Cream(40%) - 150 ml
- Finely choppes chives - 10 g
- White wine - 5 cl
- Pepper
Preparation
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Ingredients
- Pappardelle (A20) - 250 g
- Pink boiled shrimps - 150 g
- Green asparagus - 80 g
- Cream(40%) - 150 ml
- Finely choppes chives - 10 g
- White wine - 5 cl
- Pepper
Pappardelle with shrimps and asparagus
Preparation
Boil the asparagus in water or in the steamer. Remove the tips and chop the rest to add to the sauce. Reduce the white wine and add cream and finely chopped asparagus once the alcohol has evaporated. Season and add the chives to the sauce just before serving. Heat the Pappardelle for 75 sec. in slightly salted boiling water and heat the shrimps briefly in the steamer. Dress the pappardelle and the shrimps on the plate and finish with the sauce. Finish with the asparagus tips and some chives.