Servings: 4
Ingredients
400g fresh beans
extra virgin olive oil, salt and pepper q.s.
1 small shallot
1 bunch asparagus
12 prawns shelled
350g short sleeves
fresh mint and chili to taste
Preparation
Shell the beans and boil them in a little salted water. Whisk to prepare a puree not too dense.
Clean the asparagus and cut into pieces, cook them in a pan with oil in which it is done soften the shallots cut in half and removed before adding the asparagus. Add, if needed, a little warm water and cook 5 minutes, put in the pan also queues shrimp, salt and pepper and cook for another 5 minutes.
Meanwhile, cook the half sleeves al dente, drain and toss with asparagus and shrimp.
Just before serving, pour a few tablespoons of mashed beans on the bottom of the plates and arrange over pasta. If you like, add some chopped mint leaves and fresh chili and a little oil.
advice
For this recipe, use only the green part of the asparagus. To obtain it, bent shoots one by one: if they are fresh, will break at the point where the hard part begins, which will serve for a risotto or a pile or a tasty omelet.
Clean and cook asparagus
Discover all the secrets to cook asparagus and our advice to clean them and keep them in the best article of the Cooking School.
