Tuesday 17th October 2017
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Serves
Preparation time: 10 minutes
Cooking Time: 15 minutes

Ingredients
500g farfalle pasta
1 bunch fresh asparagus
1 tablespoon Total Greek Yoghurt
1 teaspoon horseradish sauce
The juice and zest of one orange
250g shrimp or prawns
2 cloves garlic – crushed
100g butter
Fresh lemon thyme
Chive flowers

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Recipe by Dominic Franks, Belleau Kitchen

Hasn’t the weather been peculiar recently? Our April showers came in May and when the sun shone it was glorious but this doesn’t make for great planning for outdoor eating.

We’re all hoping, I’m sure, for a little more stable sunshine this month. It has, however, been an amazing year for British asparagus and we should prize this beauty for as long as it’s on the shelves and in the farm shops. For me asparagus really marks the start of a superb culinary summer of British foods.

This super-easy, quick and fresh pasta salad can be made well in advance and left to cool in the fridge. It makes for a fabulous, light al fresco lunch or a creamy addition to a more meaty meal. If you can source some fresh lemon thyme I urge you to use it in this dish. Lemon thyme has the most incredible taste of summer and lifts any dish to fabulous heights. The dish can easily be made vegetarian, as the first few stages are all done pre-garlic prawns.

METHOD
Bring the pasta to the boil and about 3 minutes before it’s ready throw in the asparagus. Drain well and set aside to cool.

On a very low heat, melt the butter in a small pan and throw in the crushed garlic and some lemon thyme, if you have some, and let the garlic melt a little. After about 4 minutes throw in the prawns and stir whilst they cook for another 4 minutes. Set aside to cool.

Mix the yoghurt, horseradish and orange juice in a bowl and once everything has cooled combine all together in a big bowl and chill for at least an hour.

Serve with some leaves and some chive flowers.

Eat and of course enjoy!

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