Asparagus in curry foam with scallops and shrimp

Ingredients for 2 servings:

• 125 g asparagus, white
• 125 g asparagus, green
• 200 ml vegetable stock
• 100 ml dry white wine
• 2 stalks of thyme
• 100 ml cream
• ½ tsp curry powder
• 4 scallops
• 1 garlic clove(s)
• n. B. Clarified butter
• 4 shrimp(s)
• possibly flour if required
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel the white asparagus. Trim the ends of both white and green asparagus (about 1/3). Then cut the asparagus lengthwise into pieces about 3-4 cm long. Combine the vegetable stock, white wine, and thyme in a saucepan and bring to a boil. Reduce the heat so the liquid is still simmering. First, add the white asparagus and simmer for 5 minutes. Then add the green asparagus and simmer for another 5 minutes. Remove the asparagus and set aside. Remove the thyme from the stock and white wine mixture and add the cream. Cook for about 10 minutes, until the sauce has thickened. If the consistency is still too runny, thicken it with a little flour if necessary. Season with curry powder, salt, and pepper. Wash the scallops and pat dry. Roughly chop the garlic. Heat a little clarified butter in a pan. Season the scallops with salt and pepper on both sides. Fry together with the shrimp and garlic. The scallops should be cooked for about 2 minutes on each side and still be translucent on the inside. Heat a little clarified butter in a second pan. Fry the white and green asparagus until the white asparagus is lightly browned. To serve, puree the sauce with an immersion blender until fluffy. Place the asparagus in the center of the plate. Spoon some of the sauce over and around the asparagus. Garnish with the scallops, shrimp, and a sprig of thyme.