King prawn salad with green asparagus

Ingredients for 2 servings:

• 10 king prawns
• 10 stalk(s) asparagus, green
• 1 chili pepper(s), red, finely chopped
• 1 lemon(s)
• 50 ml vegetable stock
• 1 tsp herbs (8 herb mix frozen)
• Salt, sugar
• butter
• 1 shot of vermouth (Martini) or sherry
• Herbs, for decoration

Instructions

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

light, fast, elegant

Preheat oven to approximately 150°C. Do not peel the asparagus completely, but only remove the woody end, then place it on buttered aluminum foil. Fold the aluminum foil into a small parcel, or better yet, find a container in which the asparagus and the aluminum foil parcel lie so that nothing can leak out. Before sealing the parcel, add 1 tablespoon of butter, 1 teaspoon of the 8-herb mix, and the chicken stock, and close the parcel. Then place it in the oven and let it stand for about 15 minutes. In the meantime, briefly blanch the prawns in boiling water in a sieve, then dry them and briefly sear them in a heavy pan. Deglaze with a dash of sherry or martini wine, and season with lemon, salt, and pepper. Remove the asparagus from the oven (test: a piece of the bottom end should easily come off with a knife without any effort). Pour the liquid from the packet into a saucepan, slice the asparagus diagonally, leaving the heads a little longer for decoration. Then fill deep plates with the asparagus pieces. Bring the liquid to a boil, reduce slightly, and season (salt, pepper, lemon, and finely chopped chili to taste). Then pour over the asparagus pieces. Add the shrimp, arrange the heads decoratively, and garnish with a herb leaf if desired. A very elegant appetizer.