Green asparagus with Freiburg-style shrimp

Ingredients for 1 servings:

• 250 g asparagus, green
• 12 shrimp, raw, peeled, fresh or frozen, (approx. 12 cm)
• 25 g butter
• 1 Pepper, red, long, mild
• 1 m.-large potatoes, waxy
• 2 tbsp celery leaves
• 2 m.-sized garlic cloves, fresh
• ¼ avocado(s), ripe, (see note)
• 40 g sour cream
• 1 tsp, levelled sugar
• 1 small chili pepper(s), green
• 2 m.-sized garlic cloves, fresh
• 1 tsp chicken broth powder
• n. B. Salt
• n. B. Pepper, black, from the mill
• e.g. lemon juice
• e.g. Dill, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the fresh shrimp and dry with kitchen paper. Defrost and dry frozen shrimp. For the sauce, slice the small green chili lengthwise, remove the seeds and stem, and cut crosswise into thin strips. Wash and peel the potatoes, quarter them lengthwise and then cut them into thirds crosswise. Boil in salted water for 15 minutes until tender, drain the water, add 12g of the butter to the potatoes, let it melt, and add the celery leaves. Cover and keep warm. Meanwhile, wash the avocado, cut out a quarter segment (be careful, there is a large pit in the middle), scoop out or peel it. Blend until smooth with a hand blender, along with the cream, sugar, crushed garlic, and chili. Season to taste with salt, pepper, and lemon juice. Wash the peppers and halve them lengthwise. Remove the stems, seeds, and membranes. Cut lengthwise into thin strips and crosswise into small cubes. Mix half of the pepper cubes into the sauce. Trim about 1 cm off the bottom of the green asparagus and peel the lower third. Cook the green asparagus in boiling salted water for 8 minutes. Meanwhile, fry the shrimp in a small pan with the remaining butter, the squeezed garlic cloves, a pinch of salt, and pepper until pink. Heat the sauce slightly, pour onto the serving plate, and sprinkle with the remaining diced peppers. Add the asparagus, the shrimp with the garlic, and the potatoes. Garnish with celery leaves and serve warm. Serve with a dry Riesling. Note: An avocado is ripe when it feels firm but gives slightly when gently pressed.