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Asparagus
Lobster and asparagus fettuccines
Author:
Les Cultures de chez nous
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Preparation
15
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 package of 350 g of fettuccines pastas
16 to 20 asparagus sliced into chunks
2 diced tomatoes
180 ml (3/4 cup) of 15% cooking cream
1 can of 198 gr of thawed and 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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Lobster and asparagus fettuccines
From
Sep 27
to
Jan 01
Preparation
In a casserole filled with salted boiling water, cook pastas al dente. Three minute before the cooking ends, 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 remaining ingredients. Cook 1 minute.
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