Piñones con langostinos y espárragos al aroma de eneldo - Pastas Gallo : Pastas Gallo

Ingredientes

300 g de Piñones Gallo

2 cucharadas de eneldo picado

250 g de espárragos trigueros

2 Huevos

4 cucharadas zumo de limón

1 cucharadita de mostaza

1 pizca sal y pimienta

300 g de langostinos cocidos

7 cucharadas de aceite de oliva

4 pizcas de sal

Preparación

Paso 1

Hervir la pasta según las instrucciones del paquete. Escurrirla, refrescar, reservar.

Paso 2

Hervir los huevos, pelarlos y partirlos en cuartos.

Paso 3

Lavar los espárragos y quitarles la parte leñosa, hervirlos o cocinarlos al vapor.

Paso 4

Otra opción es cocinarlos tapados en el microondas a máxima potencia durante unos 6 minutos aproximadamente.

Paso 5

Cortar los espárragos en trozos de un centímetro y medio o dos.

Paso 6

Partir los langostinos en tres partes, reservando algunos enteros para decorar.

Paso 7

Hacer el aliño: zumo de limón, el eneldo, la mostaza, sal, y aceite de oliva. Batirlo bien.

Paso 8

Mezclar todos los ingredientes, excepto los huevos duros que los pondremos por encima para decorar junto con los langostinos reservados.

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