INGREDIENTS
- Cooked lobster (I had some leftovers from christmas)
- Green asparagus
- Linguine
- Cream
- Gruyere cheese (optional)
- Shallot
- Parsley
- Vegetable stock cube
- Salt & pepper
- Olive oil
RECIPE
- Finely cut up a shallot. Cook it in a pan with olive oil. Let it simmer until fragrant (not browned), add cream, salt, pepper and a piece of a vegetable stock cube
- Clean and cut the asparagus. Add them to the cream and simmer on medium heat until the asparagus are tender. Add some water to your cream if it dries out too muchÂ
- Bring some water to a boil, add salt and cook the pasta
- Cut the lobster and add it to the sauce along with flat parsley
- Drain the pasta and add it to the sauce as well
- Garnish with more parsley and cheese