Fried asparagus with shrimp skewers, chili and garlic

Ingredients for 2 servings:

• 1 kg asparagus, peeled and quartered lengthwise
• 150 g tomato(s), peeled and pitted, weighed, cut into small cubes
• 1 chili pepper(s), pitted and finely diced
• 3 cloves garlic
• 12 prawns (black tiger prawns), peeled and deveined
• 10 g basil, finely chopped
• olive oil
• salt and pepper
• Sugar
• 2 lemon slices
• Cream of balsamic vinegar for drizzling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Heat olive oil in a sufficiently large pan, add the asparagus, and fry for about 5 minutes, turning frequently, until cooked through. Season with salt, pepper, and sugar. Meanwhile, heat olive oil in a second pan and briefly fry the chopped garlic and chilies. Thread the prawns onto four skewers and add them to the garlic and chili mixture. Fry for about 2 minutes on each side. Arrange the asparagus on plates, place the prawn skewers on top. Add the diced tomatoes to the garlic and chili mixture, and heat briefly. Spread the tomato, chili, and garlic mixture over the asparagus. Sprinkle with basil and drizzle with a few drops of balsamic vinegar. Garnish with lemon slices.