Asparagus

Lobster and asparagus fettuccines

Name: Lobster and asparagus fettuccines
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Plats principaux
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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Author: Les Cultures de chez nous

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Preparation 15

Baking 10

Portions 4

Freezing No

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

Preparation

Side-by-side mode

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.