John Myers
Ingredients for 5 servings:
- 750 g asparagus, white
- ¾ liter light chicken stock
- 0.35 liters of cream (30% fat)
- 350 g crème fraîche
- 6 cl white wine
- 80 g butter, cold, diced
- 1 pinch(s) of sugar
- Salt
- 350 g shrimp(s), frozen
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
from the show “The Perfect Dinner” on VOX from 13.07.2020
Peel the asparagus and trim off the woody ends. Bring the chicken stock to a boil, add the asparagus, and cook until al dente. Remove the asparagus. Trim the tips and set aside as a garnish. Stir the cream into the stock and simmer for 8 minutes. Chop the remaining asparagus and puree it finely with the stock in an electric blender. Pass through a sieve and return to the stove. Bring to a boil and add the crème fraîche and the wine. Over low heat, whisk in the cold butter until lightly thickened. Season with sugar and salt. Clean the thawed shrimp by making a small cut along their backs to remove the intestines. Fry briefly in a pan in butter and season with salt and pepper. Christine prepared this recipe as an appetizer on Monday, July 13, 2020, in the show “The Perfect Dinner” – Day 1 in the Ruhr area.
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