Asparagus ragout with scallops

Ingredients for 2 servings:

• 100 g asparagus, white
• 100 g asparagus, green
• 1 tbsp butter
• 2 cl port wine, white
• 100 ml cream
• 2 dashes lemon juice
• 1 pinch of salt
• some pepper, white
• 1 tsp oil, tasteless
• 2 scallops

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a small, fine starter

Peel the white asparagus, trim the ends, and slice the asparagus stalks diagonally into thin slices. Cut off the bottom third of the green asparagus and slice it diagonally into thin slices. Melt the butter over medium heat, add the white asparagus, and sauté for about 3 minutes. Add the green asparagus and sauté briefly. Deglaze with the cream, add lemon juice, port wine, salt, and pepper, and let the mixture reduce for about 4-5 minutes. The asparagus should still be crisp. Fry the scallops in the heated oil; the core should still be translucent. Transfer the ragout to a plate and arrange the scallops on top.