Green asparagus with salad in crispy wafer rolls and shrimp

Ingredients for 4 servings:

• 100 g flour
• 2 tbsp cornstarch
• 60 g powdered sugar
• 100 g butter, melted
• possibly butter for frying
• 2 egg whites
• 3 tbsp sherry vinegar or red wine vinegar
• 1 pinch of salt
• n. B. cumin powder, possibly
• 500 g asparagus, green
• n. B. salt water
• 200 g seasonal mushrooms
• salt water
• 1 dashes lemon juice
• 1 dashes lime juice
• 300 g shrimp(s)
• 1 tbsp butter or oil for frying
• 1 bunch of lettuce (lamb’s lettuce, arugula or mixed salad leaves)
• e.g. salt and pepper
• 1 shallot(s) or onion
• 2 tbsp sherry vinegar or red wine vinegar
• 1 tsp mustard, hot
• 3 tbsp olive oil
• some water, maybe
• 1 pinch(s) of sugar, if desired
• 2 tbsp chives, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 5 minutes

To make the waffle rolls, stir all ingredients until smooth, then season with salt and cumin. The batter needs to be refrigerated for 2 hours. The easiest way to make them is with an ice cream cone maker; you just need to bake light yellow waffles from 1 tablespoon of batter in a lightly greased iron. After baking, immediately remove them with an angled spatula and shape them into rolls. If you don’t make them right away, they won’t work. If you don’t have an iron, you can also make the wafer rolls in the oven using 1 tablespoon of batter. When they start to turn brown on the sides, they’re done and should be shaped right away, otherwise they won’t work. The rolls taste best on the second day. Clean the asparagus, trim 2 cm off the bottom end, and peel the bottom of thick asparagus spears. Blanch the asparagus in salted water for 15 minutes and drain. Brush and quarter the mushrooms. Then cook in salted water with a squeeze of lemon and lime juice for 5 minutes and drain. Wash the lettuce and drain. For the dressing, peel and chop the shallots. Mix the shallots with the vinegar, mustard, and olive oil and season with salt and pepper. If desired, add a little water or a pinch of sugar. Fry the shrimp in the fat until they are nicely golden brown; this only takes 2-3 minutes. Place the rolls on plates and fill with the asparagus, lettuce, and mushrooms. Pour the dressing over the salad. Do not pour it over the rolls; instead, place a sauceboat with the remaining sauce next to them. Place the shrimp on the plate. Cut fresh chives into rolls and sprinkle over them. Paprika cream also goes well with this.