|Written By Recipe Coordinator|
The Netherlands came from behind to stun five-time champion Brazil 2-1 Friday, July 2nd, 2010 and become the first semifinalist of the World Cup. The Dutch orange brigade next will play July 06 at 2:30 p.m. ET at Green Point Stadium in South Africa. This pasta and asparagus recipe is characteristic of the type of food you will find if you have the honor of visiting this lovely Dutch country. Good luck Netherlands!
3/4 lb of spaghetti
1 package of Boursin cheese (or something comparable like Alouette)
1 bunch of asparagus (rough ends removed)
300 grams (a bit more than 1/2 lb) of prawns
Shredded Parmesan cheese
Salt and pepper
1. Blanch asparagus and place it in ice cold water. Be careful not to overcook: 2-3 minutes max! Drain and cut asparagus into 2 inch pieces. Set aside.
2. Saute prawns in a bit of olive oil until just done. Season with salt and pepper. Set aside.
3. Cook spaghetti, drain and save 1 cup of the cooking liquid. Return spaghetti to the cooking pot.
4. Mix Boursin into hot spaghetti a third at a time. Add a little hot cooking liquid as needed to soften the cheese, aiding it in coating the pasta. Continue until all Boursin has been incorporated, adding cooking liquid as needed.
5. Stir in asparagus and prawns. Carefully mix to coat.
6. Season with salt and pepper; more pepper than salt is needed. Serve with a sprinkle of Parmesan cheese.
Recipe and photo courtesy of Katy @ sycamorestirrings.blogspot.com.
Photo courtesy of unimaps.com.