Green asparagus with prawns Meersburg style

Ingredients for 1 servings:

• 8 asparagus, green
• 10 m.-sized shrimp(s), raw, peeled, fresh or frozen, (approx. 12 cm)
• 20 g butter
• 300 g asparagus, white
• 20 g shallot(s)
• 70 g sour cream
• 1 tsp, levelled sugar
• 50 g butter, cold
• n. B. salt and pepper, white
• 10 g Pepper, red, long, medium hot
• 1 tbsp celery leaves, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the fresh shrimp and dry them with kitchen paper. Defrost and dry frozen asparagus. For the sauce, cut about 1 cm off the bottom end of the white asparagus. Peel the asparagus. Wash the peels, cut them into about 1 cm long pieces and boil them in 200 g of water for 30 minutes. Strain, collect the liquid and discard the boiled peels. Trim both ends of the shallots, peel them and chop them into very small cubes. Cut the white asparagus crosswise into slices about 8 mm thick. Mix 100 g of the asparagus liquid with the cream. Melt 30 g of the butter and sweat the shallots until translucent. Add the white asparagus pieces and sweat for 2 minutes. Deglaze with the asparagus liquid and simmer with the lid on for 15 minutes. In the meantime, trim about 1 cm off the bottom end of the green asparagus and peel the bottom third of the asparagus. Wash the peppers and halve them lengthwise. Remove the stems, seeds, and membranes. Cut them lengthwise into thin strips and crosswise into small cubes. Purée the white asparagus stock with a hand blender and pass it through a fine sieve. Season with salt and pepper to taste. Mix in half of the diced peppers from the sauce. Keep the sauce warm. Cook the green asparagus in boiling salted water for 8 minutes. Meanwhile, fry the shrimp in the melted butter with a pinch of salt and pepper until pink. Crumble the remaining cold butter, add it to the sauce, and puree it with a hand blender. Pour it onto the serving plate and sprinkle with the remaining diced peppers. Add the asparagus and shrimp and drizzle the butter from the shrimp over the asparagus. Garnish with celery leaves and serve warm. Serve with a dry Riesling, warm baguette, or parsley potatoes.