Put 5 oz tagliatelle pasta into salted boiling with some olive oil, for 4.5 minutes. Season 3 oz asparagus with salt & pepper, drizzle with olive oil and roast for 5 minutes. Sauté 5 oz BC Spotted Prawns and 1 clove garlic in 1 oz butter and 2 oz white wine. Add the juice of half a lemon juice and 1/2 cup cream, stirring. Cut the asparagus into bite sized pieces and add to prawns. Strain pasta and add. Check your seasoning and it’s ready to eat!
Chef Gerry Duffy, 10 Acres Bistro + Bar + Farm, 614 Humboldt St Victoria, 250-385-4512. Always in season!