Papardelle with shrimps, green asparagus and lemon foam sauce

Name: Papardelle with shrimps, green asparagus and lemon foam sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g green asparagus; 16 (approx. 480 g) raw shrimp tails in shell; 3 untreated lemons; 40 g Butter or margarine; 20 g Flour; 300 ml Vegetable broth (instant); 150 g Whipped cream; 250 g Papardelle (wide ribbon noodles); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg Yolk

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g green asparagus
16 (approx. 480 g) raw shrimp tails in shell
3 untreated lemons
40 g Butter or margarine
20 g Flour
300 ml Vegetable broth (instant)
150 g Whipped cream
250 g Papardelle (wide ribbon noodles)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg Yolk

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus in half lengthwise. Peel the shrimps, except for the tail fin, and remove the black intestine. Wash and drain the prawns.
2
Wash the lemons and dab dry. Grate the peel of one of them finely, halve the lemon and squeeze one half. From the second lemon, peel the peel in fine strips with a julienne chaff.
3
Cut the remaining lemon into thick slices. Heat 20 g fat in a pot and sauté the flour in it. Deglaze with stock and 100 g cream. Add lemon zest and bring to the boil. Let the sauce simmer for about 5 minutes, stirring occasionally.
4
Cook the papardelle in plenty of boiling salted water for 6-8 minutes. Also cook the asparagus in boiling salted water for about 6 minutes. Heat the remaining fat in a frying pan and fry the prawns for approx. 4 minutes, turning them over.
5
Finally, briefly fry the lemon slices and season the prawns with salt and pepper. Drain the asparagus. Drain the pasta as well. Mix the egg yolks and the rest of the cream and stir into the hot sauce.
6
Season to taste with salt, pepper and approx. 2 tablespoons of lemon juice. Foam the sauce briefly with a chopping stick. Arrange noodles, asparagus and prawns on plates and pour lemon foam sauce over them. Sprinkle with lemon julienne and garnish with fried lemon slices.