Linguine with vermouth, king prawns and asparagus

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A few simple ingredients can be turned into a rich pasta dish that is just perfect for entertaining. You don’t need a huge bowl of it as it’s very filling.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 6

50g (2oz) unsalted butter
2 small onions, finely chopped
175ml (6fl oz) dry white vermouth
500ml (18fl oz) reduced-fat crème fraîche
350g (12oz) asparagus tips
500g (1lb 2oz) cooked king prawns, shelled
1 bunch dill, chopped
500g (1lb 2oz) linguine

1 Melt the butter in a medium-sized saucepan, add the onions and cook over gentle heat for 10 minutes until they are soft and translucent. Add the vermouth and 100ml (4fl oz) water and boil until the liquid has reduced by half. Add the crème fraîche and season well with salt and black pepper.
2 Cook the asparagus tips in a saucepan of boiling water for a couple of minutes, then add to the crème fraîche sauce along with the prawns and dill.
3 Meanwhile, bring a large pan of salted water to the boil and cook the pasta until tender. Drain, return to the pan, pour over the sauce and mix well.

Per serving: 635cals, 22g fat, 12g saturated fat, 34g carbohydrate

This recipe appeared in Woman & Home Magazine in April 2005