Spring superstars: Annie Bell's asparagus casarecce with prawns - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Spring superstars Annie Bell’ s asparagus casarecce with prawns By You Magazine - April 11, 2021 Casarecce is one of my favourite pasta shapes that I often turn to instead of macaroni. This creamy sauce makes a star out of asparagus stalks. Ellis Parrinder SERVES 4 400g thick or thin asparagus spears, woody ends trimmed (about 300g prepared weight) 2 tbsp extra virgin olive oil, plus extra to serve 3 garlic cloves, peeled and halved lengthways 80g crème fraîche 25g freshly grated parmesan, plus extra to serve 2 handfuls flat-leaf parsley leaves and fine stalks, plus extra, finely chopped, to serve A fresh grating of nutmeg 350g casarecce pasta 150g cold-water prawns Cut off and reserve the asparagus tips, and thickly slice the remaining stalks. Drizzle 1 tbsp oil over the base of a small saucepan, scatter over the garlic and pile the sliced asparagus stalks on top. Add 100ml water, season and bring to the boil, then cover and cook over a medium heat for 5 minutes. Tip the contents of the pan into a blender, add the crème fraîche, parmesan, parsley and a generous grating of nutmeg and whiz to a smooth, rich sauce the consistency of pouring cream. Taste and adjust the seasoning accordingly. Return this to the pan. Gently reheat to serve. (It can be made well in advance.) Bring a large and a small pan of salted water to the boil. Add the pasta to the large pan, give it a stir and cook according to the packet instructions until it is al dente. A few minutes before it is cooked add the asparagus tips to the small pan and cook for 2 minutes, then drain using a colander. Return to the pan and toss with the remaining 1 tbsp oil and some seasoning, then mix in the prawns and very gently warm through. Drain the pasta using a colander, return it to the pan, pour over the warm sauce and toss. Serve with the asparagus tips and prawns on top, scattered with extra parmesan, parsley and a drizzle of oil. Recipes: Annie Bell. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved