New potatoes with fresh asparagus and shrimp pan

Ingredients for 2 servings:

• 6 potatoes (early potatoes)
• 6 stalk(s) asparagus, white or green
• 250 g shrimp(s) (king prawns)
• 1 lemon(s), the juice
• 1 sprig(s) tarragon, fresh
• 1 onion(s)
• 2 garlic cloves
• 1 pack of cream cheese (Brunch Plain)
• salt and pepper
• some oil for frying
• Water (salt water)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, quick and delicious – aromatic

Wash the new potatoes and boil them whole, with their skins on. Peel the asparagus, cut them into approximately 4 cm long pieces, and cook them in salted water (al dente, not soft). Meanwhile, fry the shrimp in a pan with a little oil and season (not too much salt, but if you like it, don’t skimp on the pepper). Drain the asparagus and add them to the pan with the shrimp. Finely chop the onion and garlic cloves and add them, sautéing until lightly translucent. Add the finely chopped fresh tarragon. Deglaze with the lemon juice, simmer for a little while (about 30 seconds), and add the sachet of Brunch sauce (you can use plain or with herbs; the low-fat version is also delicious). Melt, season to taste, and adjust the seasoning if desired. Place three potatoes on each plate, cut them open lengthwise, and press down slightly. Pour the asparagus and shrimp sauce over them and serve immediately. A crisp salad goes well with it.