Lukewarm asparagus salad with scampi tails

Ingredients for 4 servings:

• 16 stalk(s) asparagus, white, fresh, not too thick, peeled
• 16 stalk(s) asparagus, green, fresh, equal thickness
• 16 stalk(s) asparagus, wild, fresh when you can get it
• 8 scampi, real, raw with shell or alternatively king prawns
• 2 tbsp olive oil
• 1 garlic clove(s), very finely chopped
• 1 tbsp ginger, very finely chopped
• 1 dashes white wine
• Pepper, red or colored
• Sea salt (Fleur de Sel)
• 3 tbsp best quality olive oil
• 1 tbsp balsamic vinegar bianco, very good quality
• 1 lemon(s), the juice
• 50 ml white wine
• 1 egg yolk, depending on the desired consistency
• 1 shallot(s), roughly chopped
• 100 ml water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Asparagus salad green, white, wild with real scampi

Completely trim the white end of the green asparagus, peel the white asparagus, and trim the back third of the stalks. Simmer the ends with the skins in 100ml of water for 20 minutes, first uncovered, then covered. Reduce 6 tablespoons of this stock with the white wine and shallot to 6 tablespoons, strain, and add the oil and balsamic vinegar. Heat everything to about 50°C, add the egg yolk and whisk thoroughly, then set aside and let cool. If the vinaigrette is too thick, thin with a little asparagus water and oil, then season with salt, pepper, and lemon juice. Meanwhile, blanch the white asparagus for 10 minutes, the green asparagus for 5 minutes, and the wild asparagus, if using, for 3 minutes. Rinse each one in cold water and allow the steam to evaporate. Place 4 spears of white asparagus on each plate at equal intervals, then place 4 spears of green asparagus on top at a roughly 90° angle and at the same distance, and finally, place 4 spears of wild asparagus, similar to the white asparagus, as the third layer. Coat everything with 2-3 tablespoons of the vinaigrette each. Now fry the scampi on their backs in olive oil for about 2 minutes, not too hot, pressing the claws into the oil to flavor them. Remove them and remove the tails from the shells. Return the tails to the flavored oil for 1 minute, mix in the garlic and ginger, toss, and season with salt and pepper. Finally, deglaze with a splash of white wine, let it stand for a few seconds, then place 2 scampi per plate around the edge of the salad and serve immediately. Since fresh scampi are often hard to come by, you can also use king prawns. With both types, you can also remove the shells and use them to flavor the oil, then carefully fry the peeled tails in this oil for 3 minutes.