Creamy King Prawn, Asparagus and Serrano Ham Tagliatelle
with Honey Mustard Rocket and Garlic Baguettes
- Cereals containing gluten
- Wheat
- Crustaceans
- Milk
- Mustard
- Nuts
- Walnuts
- Egg
- Sesame
- May contain traces of allergens
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Soya
- Walnuts
- Mustard
Our Creamy King Prawn, Asparagus and Serrano Ham Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
1 unit(s)
Echalion Shallot
100 grams
Asparagus
2 unit(s)
Garlic Clove
2 slice(s)
Serrano Ham
10 grams
Chicken Stock Paste
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
250 grams
Large King Prawns
(Contains: Crustaceans)
150 grams
Creme Fraiche
(Contains: Milk)
15 grams
Honey
5 grams
Wholegrain Mustard
(Contains: Mustard)
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Sesame, Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Almonds, Nuts, Pecan Nuts, Brazil nuts)
125 grams
Baby Plum Tomatoes
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Wheat, Egg May contain traces of: Nuts, Crustaceans, Fish, Milk, Molluscs, Soya, Walnuts, Mustard)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 0.5 tsp salt on to boil for the pasta.
Halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus and discard.
Peel and grate the garlic (or use a garlic press).
When the oven is hot, lay the Serrano ham onto a baking tray and bake on the top shelf until crisp and golden, 5-7 mins. Remove from the oven and set aside to cool.
While the Serrano bakes, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 1 min more.
Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 2-3 mins.
When the serrano is set aside and cooling, add the asparagus onto one side of the now empty baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Add the garlic baguettes to the other side of the baking tray. Roast on the middle shelf until the asparagus is tender and the bread is piping hot, 12-15 mins.
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Once the sauce has reduced, lower the heat and stir through the creme fraiche.
Bring back to the boil, then stir in the prawns and cook for 5-6 mins. Stir occasionally. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, in a medium bowl, combine the honey, mustard (see ingredients for amount) and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Season with salt and pepper. Set your dressing aside.
Roughly chop the walnuts. Halve the baby plum tomatoes.
While the prawns cook, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain in a colander. Add to the prawn pan and toss to coat in the sauce. Remove from the heat.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
When everything's ready, add the rocket, tomatoes and walnuts to the dressing bowl. Toss to coat.
Share the prawn tagliatelle between your bowls. Lay on the roasted asparagus and crumble over the crispy Serrano ham.
Serve the rocket salad and garlic baguettes alongside.
Enjoy!
