Pelandrone Trenette

Preparation:

Preparation: Boil in hot water and cut the asparagus tips; boil the shelled prawns in salted water; cut the cherry tomatoes into 4 parts and chop the parsley. Cook the pasta al dente. In a pan, put a drizzle of olive oil and brown the asparagus. After 5 minutes, add the cherry tomatoes and let them dry, then add the prawns and leave them to infuse. Season with salt and pepper, then add the chopped parsley. When the pasta is al dente, dress it with the prepared sauce and serve it hot.