Thursday 16 February
We had half the can of crab from last Thursday, we had fresh asparagus, we had cream. Our first thought was to just combine the three in a pasta sauce, but then we saw Jamie Oliver's take on a creamless sauce, and liked his use of thin shavings of asparagus, which seems to be the thing to do these days.
Of course, we had to monkey with the recipe a bit. We didn't like the combination of crab and fennel seed, so we seasoned with fresh thyme; and as we don't like our vegetables absolutely raw, we added the asparagus to boil along with the pasta for the last 2-3 minutes according to thickness.
The final dish was so fresh-tasting and springlike we were glad we didn't use any cream.
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