This meal was made possible by COVID-19: The Official Virus of Homemade Lunches. Being home at lunch time gave me the flexibility to make something much more intricate than when I was in the office most days. While I haven’t taken advantage of this as much as I probably should have (primarily since I spend most of my lunch hours typing and posting my recipes), I’m glad I did with this one! We used the leftover Crab Claw Meat from our Crab Claw Spring Rolls and the leftover Asparagus from our Asparagus and Morels in Butter as the primary basis for this meal, and we then built a creamy sauce and served over angel hair pasta.
We served this as a lunch “entree,” but if you want this for dinner, we’d suggest a side salad (or maybe bread sticks if you want to go full on carbohydrate).
Time: 30 Minutes
- Crab Claw Meat
- All Purpose Flour
- Lemon Juice
- Parmesan Cheese
- Black Pepper
- Angel Hair Pasta
- Bring a pot of water (with a little salt and a little olive oil) to a boil.
- Rinse your asparagus, and snap or cut the woody ends off. Then, slice them into 1.5-2 inch slices.
- Peel your shrimp (and devein if necessary).
- Melt some butter in a pan, and add your asparagus. Cook for about 10 minutes until it softens and begins to brown a little.
- After about 5 minutes, place your pasta into your boiling water.
- When your asparagus is ready, add a little more butter and then your crab claw meat to your asparagus pan, and cook until it’s hot.
- Sprinkle about a tablespoon of all purpose flour into your asparagus and crab pan, and stir to combine.
- Squirt some lemon juice into your ‘gus and crab pan, and then follow that up with some milk, black pepper, and Parmesan cheese. Cook until your sauce thickens to your desired consistency.
- When your pasta is ready, drain, and plate.
- Scoop your creamy ‘gus and crab over your pasta, Devour, and Enjoy!
Being here, we have the asparagus police. The season (for german white) asparagus starts around 19 April, although the date isn’t fixed. It ends the 24th of June. So, if you have asparagus that is fresh, I’m assuming it comes from Peru or some other south american country. I have no problem with that, since the distances aren’t really a problem. Over here, where one can find asparagus from Peru from December through the growing season, it is a problem, because the product is not of the same quality (one can only find it in discount stores such as Aldi or Lidl) as German asparagus, and it changes the market season for a unique quality product of Germany. This also plays a role in the recent harvesting of German green asparagus, something that is new to the German asparagus market. They used to only grow white asparagus.
You nailed it! Peru! Normally, I get excited for spring asparagus, but I had some leftover, so I figured I’d find a way to use it. In some ways, having such a connected world is great…although 2020 also showed us a drawback or two, I suppose.