Pappardelle shrimps and asparagus

To prepare pappardelle pasta with shrimps and asparagus, start by cleaning the asparagus: cut off the bottom and peel the lighter colored and tougher part 1. Boil the asparagus whole in a special asparagus pot for 5-10 minutes 2, with the tips out of the water 3. Don't cook for too long as overcooked asparagus loses its consistency; the cooking time depends on the size of the asparagus.

Remove the asparagus from the pot and cut half of the stalks into slices 4; leave the tips to one side. Use the remaining half of the asparagus to create a sauce: blend in a mixer with a ladle of cooking water 5, to make a creamy mixture 6.

In the meantime, finely chop the onion 7, dissolve 2 tablespoons of butter in a non-stick pan 8, add the finely chopped onion 9 and leave to brown for around 3 minutes on a medium flame. In the meantime, bring a saucepan filled with water to the boil, for cooking the pasta.

Add the peeled shrimp tails 10, cook for a few minutes and add the white wine 11. Simmer, reduce and then add the sliced asparagus 12.

Incorporate the sauce 13 and the cream 14, salt, pepper to taste and cook on a moderate flame. In the meantime, cook the pasta for around 4 minutes, or for as long as it says on the packet 15.

Drain the pasta 16 and save the cooking water. Add the pappardelle pasta to the sauce 17, followed by the asparagus tips you left to one side 18; sauté for a few moments and add some cooking water if necessary.

To finish, flavor with the finely chopped chives 19. Your pappardelle pasta with asparagus and shrimps is ready 20: serve nice and hot 21.