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A delicious, creamy recipe using Jindi Brie and fresh Albany asparagus.
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Preparation time: 20 minutes
Cooking time: 15 minutes
500gm Deveined fresh prawn pieces
4 tbsp extra virgin olive oil
3 cloves crushed new season garlic
Extra olive oil
2 punnet mini Momoko tomato cut in half
150gm Albany asparagus pieces
˝ cup sour cream
˝ cup chicken stock
500gm steaming spinach & ricotta cheese tortellini
3 tbsp chopped dill or parsley leaves
100gm Jindie brie cheese pieces
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Pre heat a non stick wok to medium heat then quickly sauté prawns in olive oil for 30 seconds then toss in crushed garlic and cook until fragrant. Remove prawns, keep covered and warm. Add extra olive oil and sauté tomato until they collapse, add asparagus, sauté some more, in goes the resting prawns, sour cream, stock and steaming pasta. Mix well until reduced to a creamy sauce. Flavour with salt & pepper, chopped herbs, portion out then garnished pieces of Jindie brie cheese.
Serve with one of our prepared salads and our famous sticky date pudding for dessert.
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