Fine asparagus platter

Ingredients for 4 servings:

• 1 ½ kg asparagus, white
• Salt and pepper, white
• some sugar
• 150 g carrot(s)
• 200 g zucchini
• 1 m.-sized onion(s)
• 1 tsp butter
• 100 ml vegetable stock
• 200 g shrimp(s)
• some lemon juice
• 1 tbsp oil
• 2 stalks of basil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

simply

Peel the asparagus and trim off the woody ends. Cook the asparagus in boiling salted water with a little sugar for 15-20 minutes, depending on the thickness of the stalks. Finely slice the carrots and zucchini. Finely dice the onion. Melt the butter in a pan and sauté the diced onion. Add the vegetable strips and briefly toss in the butter. Pour in the stock and sauté everything for 5-10 minutes. Season the shrimp with lemon juice, salt, and pepper. Fry in the hot oil over medium heat for about three minutes, turning occasionally. Drain the asparagus and vegetables, arrange on a platter, and keep warm. Slice the basil into strips, reserving a few leaves for garnish, and sprinkle over the shrimp. Add the shrimp to the platter and serve garnished with the remaining basil. 120 kcal per serving.