Penne in Sour Cream Curry with Spicy Asparagus

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

A Swedish-Thai combination that can be equally found in a café in Seattle or a bistro at an airport. This dish does not require reheating and even resists it. Enjoy it cold.

Ingredients

Penne rigate - 5.3 oz
Sour Cream - 3.5 oz
Red Curry Powder - 1 tablespoon
Lemon - 2 pieces
Mild Chili Spice - ½ pieces
Garlic - 1 clove
Fish Oil - 1 tablespoon
Olive Oil - 0 fl oz
Asparagus - 1.8 oz
Cilantro - 0.4 oz
Sesame Oil - 0 fl oz
Soy Sauce - 0 fl oz
Toasted Sesame - a pinch

Step by Step guide

Step 1

Cook the penne in salted water, then rinse it under cold water to stop the cooking process from the residual heat.

Step 2

In a preheated skillet, lightly sauté the curry powder with finely sliced chili pepper in olive oil until fragrant.

Step 3

Then add the chopped garlic and sauté for ten seconds. Pour the fish sauce and the juice of one lemon into the pan, and stir. Remove from heat, let it cool slightly, and blend with low-fat sour cream using a blender or whisk.

Step 4

Dress the cold penne with the sauce.

Step 5

In a grill pan, sauté the thin asparagus shoots for one minute on each side. In a bowl, mix sesame oil with lemon juice and soy sauce, then add the sautéed asparagus. Sprinkle with sesame seeds, toss to coat the asparagus in the sauce, and serve alongside penne.