Asparagus in herb sauce with fried gnocchi and shrimp

Ingredients for 2 servings:

• 12 stalk(s) asparagus, white
• 200 g gnocchi, from the refrigerated section
• 300 g prawn(s), cleaned
• 250 ml vegetable stock
• 1 tsp sugar
• some butter
• ½ tbsp flour
• 50 g herbs, fresh, as desired or frozen
• 3 tbsp long-life cream
• Salt and pepper, white
• 1 garlic clove(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the asparagus and cook in the vegetable broth with a little sugar for about 8-10 minutes. Prepare the herbs and chop them finely; I like to use lovage and chives. Cook the gnocchi according to the instructions and then fry them slowly in a pan with a little butter until golden brown. Fry the shrimp in a separate pan with a little butter, a clove of garlic, and pepper. When the asparagus spears are cooked, remove them from the broth and keep warm. Retain the broth. Melt a little butter in a saucepan, add a little flour, and add enough vegetable broth, stirring until creamy. Add the cream and season to taste with salt and the prepared herbs. Arrange the asparagus on the plates and pour the herb sauce over them. Serve with the fried gnocchi and shrimp.