Baked green asparagus with shrimp

Ingredients for 2 servings:

• 10 shrimp(s), raw, peeled, without tail, approx. 22 cm, frozen
• 1 tsp Umami seasoning, red
• 1 tbsp fish sauce, light
• 4 medium-sized garlic cloves
• 4 tbsp extra virgin olive oil
• 400 g asparagus, green, peeled
• 350 g water
• 2 tsp, crushed broth powder (mushroom bouillon, granules)
• Asparagus peels
• 20 g butter
• 10 g wheat flour type 550
• 25 g whole milk (UHT milk)
• n. B. Salt and pepper, white, freshly ground
• 2 egg yolks, size S
• 50 g cream
• 50 g Pecorino, alternatively mountain cheese, grated
• 30 g butter, melted, for the serving bowls
• 80 g mozzarella, coarsely grated, for gratinating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Topped with pecorino sauce and mozzarella and served with garlic prawns, this dish is a delicacy from southern Italy.

Thaw the shrimp in their packaging. Remove from the packaging and dry thoroughly. If a dark gray line appears on the back, cut open and remove the intestines, paying particular attention to the tail area. Dissolve the umami in the fish sauce and rub it into the shrimp. Peel and squeeze the garlic cloves, and mix them with the olive oil. Set aside the shrimp and olive oil mixture. Wash the asparagus, trim about 1 cm off the bottom end, and peel from the middle down. Bring the water to a boil in a sufficiently large pan, dissolve the mushroom stock powder, and simmer the asparagus peels for 20 minutes. Strain and discard the peels. Pour the stock into the pan and simmer the asparagus with the lid on for 7 minutes. Meanwhile, grease the serving dishes with the melted butter. Strain the asparagus and divide it among the serving dishes. For the sauce, melt the butter in a saucepan. Add the flour and sauté for 90 seconds without allowing it to brown. Deglaze with the milk, a tablespoon at a time, while stirring. Mix the egg yolks with the cream until smooth and stir into the sauce. Season with salt and white pepper and bring to a boil. Mix the pecorino into the sauce and bring to a boil. Pour the hot sauce over the asparagus and sprinkle with the mozzarella, cut into small pieces. Place the serving dishes on the lowest shelf of an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) and bake. Heat the olive oil in a pan. Add the prawns and garlic and fry on each side over moderate heat until cooked through. As soon as the asparagus sauce starts to brown, remove from the oven. Add the prawns, serve, and enjoy.