Shrimp and Asparagus

Last time, I combined pasta and shrimp in a recipe. This time, shrimp will be paired with asparagus. Asparagus reminds me very much of my grandmother who got mad when I did not eat her asparagus recipe. She went to Frankfurt with an ill feeling for me. Well, I did my best but I really don't like its taste. But it's a different story now. I can eat asparagus already.









1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste

After preparing all the ingredients for our shrimp and asparagus recipe, it's time to get into cooking. First, boil or steam asparagus in a saucepan with enough water until it becomes tender, chop, and set aside. Next, boil a large pot of salted water, place the pasta in a pot, and return to a rolling boil. Cook it until al dente, then drain. Then saute garlic in a large saucepan with olive oil over medium-low heat until it is golden brown. Place the butter and lemon juice in the saucepan and heat until the butter melted. Then, place the shrimp in the saucepan and cook until the shrimp becomes pink. After that, place the mushrooms and asparagus into the saucepan and cook until mushrooms are tender. Finally, toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Add also some salt and pepper to taste. Then, serve it immediately in your dining table.