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Lobster and asparagus fettuccines

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Asperges
Preparation 15 min.
Baking 10 min.
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 350 g of fettuccines pastas
  • 16 to 20 asparagus slice into chunks
  • 2 diced tomatoes
  • 180 ml (3/4 cup) of 15% cooking cream
  • 1 can of 198 gr of thawed abd drained lobster flesh
  • 30 ml (2 tablespoons) of butter
  • 45 ml (3 tablespoons) of dried chopped shallots
  • 10 ml (2 teaspoons) of grated parmesan
  • 80 ml (1/3 cup) of chopped garlic
  • 60 ml (1/4 cup) of fresh chopped dill
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Preparation

  • In a casserole filled with salted boiling water, cook pastas al dente. Three minute before ends of cooking, add asparagus. Drain.
  • In the same casserole, heat butter at medium heat. Cook tomatoes, shallots and, if desired, garlic for 1 to 2 minutes.
  • Add cream and, if desired, parmesan. Salt and pepper. Bring to a boil and add rest of ingredients. Cook 1 minute.

Chef's notes