This is my favourite sauce for my Spagetti Squash meal !! Before LC'ing I made it to regular pasta !!

I asked Chef Morais for his input, and he suggested Chicken stock instead of warm salted water. I think that's a good idea !

PASTA AGLI ASPARGI

Serves 4 - with LC pasta or Spagetti squash (4 normal persons - or just DH and myself)

400 grams (14 oz) green aspargus
1 onion
2 cloves garlic
150 gram cooked and peeled prawns (5.3 oz, I sometimes use a bit more)
1 tbsp olive oil
100 gram + (3,5 fl oz +) (1 dl +) of heavy cream ( I use a bit more)
freshly grounded pepper
freshly grated nutmeg
Maldone salt

Wash aspargus in cold water, cut off the woody part of it, cut in approx. 1 cm long pieces at an angle. Peel and chop onion and garlic. If shrimps/prawns are big, cut them in half.

Warm oil in middlesize pan/casserole. Stir fry aspargus, onion and garlic. Add a half a cup of cooking water from Spagetti squash - (that is if you're cooking it at the same time) or any warm water with a pinch of salt will do. OR Chicken stock - as suggested bu Chef Morais. Put on a lid and let it simmer for 10 minutes on low heat.

Take off lid and pour in heavy cream, turn heat up so it reduces a bit. Put in shrimps/prawns to heat up. Season with freshly ground pepper, Maldone salt (or regular) and nutmeg to taste.

Mix with spagetti squash or LC pasta - NO CHEESE ON TOP !!! But Chef M also suggested som grated parmesan in sauce. I have not tried that yet. VOILA !!

I eat this sauce with a spoon if there's any left....... !!!

Again Nile, im glad I could help.

Hi again, - the chef & I seem to have posted at the same time in his journal, so missed his update about the prawns.

He suggested sauteeing the prawns first in a very hot pan with olive oil to preserve the wonderful taste. Then add the other ingredients such as chicken broth etc., I guess that must go for the fresh uncooked ones ??? The prawns/shrimps I use is fresh, but bought precooked (they cook them at the shrimp trawler/boat, I buy direct from the boat). I cannot sautee them and let them cook for another 10 mins with the aspargus, then they turn to rubbery little thingys !! So you can use different methods after what kind of prawn/shrimp you bought ......