Penne with green asparagus and langostinos in orange butter
- Preparation time 45 min.
- very easy
Preparation
Peel the green asparagus at the bottom if necessary, remove the woody ends and cut the asparagus spears into 4 cm long pieces.
Put a large pot of salted water on to boil.
Cut the butter into small cubes and chill.
Finely grate the zest from one natural orange and squeeze the juice (about 250 ml) from all the oranges. Bring the juice to the boil together with the squeezed pulp.
Peel the garlic and finely chop one clove or crush it with a garlic press.
Add the spicy olive oil Foc to the orange juice together with the garlic. Reduce the juice over medium heat to about half.
Add the noodles to the boiling salted water. Halfway through the cooking time (see package), add the asparagus pieces to the cooking water.
At the end of the cooking time, drain the noodles with the asparagus in a sieve.
Fry the langostinos together with the second clove of garlic in a little olive oil.
Remove the juice reduction from the heat and whisk in the pieces of butter briskly, a little at a time. Then season with salt and sugar.
In a bowl, mix the pasta, asparagus, parsley and sauce well and divide between two plates. Arrange the fried langostinos on top of the pasta. Enjoy your meal!
Quantity
Ingredients for 2 peopleIngredients
- 4 piece Natural oranges
- 20 ml Foc spicy olive oil
- 2 piece Garlic cloves
- 150 g Cold butter
- 500 g Asparagus
- 12 piece Langostinos
- 200 g Pasta Penne
- Olive oil for frying
- Salt and sugar
- 2 tbsp Parsley
Tips
Instead of langostinos, salmon or chicken is also very good.
From the online shop
Navel Late oranges 1kg
Dried Parsley
