Asparagus and vegetable fricassee with shrimp and herb oil

Ingredients for 4 servings:

• 2 parsnips
• 2 carrots
• 6 stalk(s) asparagus, green
• 6 stalk(s) asparagus, white
• 250 g mushrooms
• 3 shallots
• 2 garlic cloves
• 250 ml cream or Cremefine
• 1 organic lemon(s)
• 50 ml white wine
• Sugar
• Olive oil for frying
• 1 bunch parsley, flat
• 1 bunch of basil
• 1 bunch of chervil
• 100 ml olive oil
• 12 shrimp(s) with shell
• 2 garlic cloves
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

healthy low-carb spring recipe

Peel the shallots, parsnips, and carrots and cut into small cubes. Finely chop 2 cloves of garlic. Peel both types of asparagus, only the lower third of the green asparagus. Cut the stalks into approximately 3 cm long pieces; it’s best to prepare them separately. Grate the lemon zest, leaving out the white part, and squeeze out the juice. Clean and dice the mushrooms. Clean, wash, and dry the shrimp. Sort, wash, and dry the herbs. First, sauté the mushrooms in a non-stick pan without fat, then set aside. Briefly fry the white and green asparagus separately in olive oil. I like to add a little sugar. Fry the shallots, garlic, parsnips, and carrots together in a little olive oil and add a little salt. After about 5 minutes, deglaze everything with white wine. Just before the wine has evaporated, add the white asparagus first, as it needs to cook a little longer. After about 5 minutes, add the green asparagus and mushrooms. Stir in cream or creme fine. Let everything simmer for another 5-10 minutes over low heat. Season the asparagus and vegetable fricassee with salt, pepper, lemon zest, and a little lemon juice, if desired. Meanwhile, for the herb oil, mix the herbs with the olive oil in a narrow bowl and season with salt and pepper. The consistency can be adjusted depending on the amount of olive oil. This will make it more like a pesto. For the shrimp, heat a little olive oil in a pan. Add two crushed garlic cloves over medium heat to flavor. Remove the garlic cloves and fry the shrimp briefly on both sides over higher heat, then season with salt, pepper, and lemon juice. To serve, transfer the fricassee to deep plates, place the shrimp on top, and drizzle with the herb oil.