Asparagus with passion fruit vinaigrette and shrimp

Ingredients for 4 servings:

• 2 kg asparagus (thick stalks)
• 20 shrimp(s)
• 1 garlic clove(s)
• 1 chili pepper(s), red
• 4 stalks of thyme
• ½ vanilla pod(s)
• 3 passion fruit(s)
• 6 tbsp olive oil, mild and fruity
• 3 tbsp butter
• 1 tbsp honey (acacia honey)
• Sea salt
• Sugar
• Pepper, white

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

unusual combination with great flavors

Peel the garlic, halve the chili pepper lengthwise, and deseed it. Pluck the thyme leaves from the stems. Finely chop the garlic, chili, and thyme and mix with 2 tablespoons of olive oil. Devein the shrimp and marinate for at least 1 hour. Peel the asparagus, trim off the woody ends, and place half of each spear side by side on two double sheets of aluminum foil. Season with sea salt and sugar and dot each asparagus with ½ tablespoon of butter. Seal the foil tightly. Place the two asparagus parcels in the preheated oven and cook at 180°C fan/convection oven or 200°C top/bottom heat for 35 minutes. Halve the passion fruit, scrape out the seeds, and mix them with the vanilla bean pulp, honey, salt, and pepper. Slowly add the remaining oil, stirring vigorously. Remove the asparagus parcels from the oven and fry briefly in a pan with the remaining butter. Add the stock from the asparagus parcels to the vinaigrette and stir briefly. Briefly fry the shrimp in a second pan until translucent. Place the asparagus on a plate. Drizzle with the vinaigrette and arrange the shrimp on top. Serve with new potatoes tossed in a little butter or with baguette.