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Asparagus and Surf

Asparagus in a creamy mustard-lemon sauce with konjac pasta
2
servings
45
Minutes

Easy

Ingredients

  • 150g konjac noodles
  • 1/2 red onion
  • 400g white asparagus
  • 150g White Tiger Shrimps
  • 200ml vegetable broth
  • 15ml olive oil for frying
  • 1 organic lemon
  • 1 tbsp mustard (25ml)
  • 125ml cream
  • 15g Parmesan
  • Pepper
  • Parsley

Instructions

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1
Cook konjac pasta in salted water until done and set aside.
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2
Peel the shrimps and place them on a kitchen towel. Pat dry carefully.
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3
Peel the onion, chop into small cubes, and sauté until translucent in a pan. Add shrimps and fry until cooked. Then remove from the pan and set aside.
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4
Peel the asparagus and cut into bite-sized pieces.
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5
Add to the pan with the onions and deglaze with vegetable broth. Cover and simmer until they are tender yet crisp to the bite.
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6
Add a little lemon zest and stir well.
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7
Now, stir in cream and mustard and let it reduce for 5-10 minutes to achieve a creamy consistency.
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8
Grate Parmesan and stir into the cream sauce until fully combined.
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9
Add the shrimps to the sauce and season with pepper.
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10
Finally, serve the konjac pasta with the sauce and some parsley and enjoy.

Average values per portion

Energy (kJ)
1446
Energy (kcal)
346
Fat
20g
Carbs
7g
Fiber
17g
Protein
22g
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