Tarte flambée with asparagus and shrimp

Ingredients for 1 servings:

• 1 serving of tarte flambée dough from the refrigerated section or homemade, approx. 250 g
• 200 g asparagus, white, thin spears
• salt water
• 3 spring onions, approx., the white part
• 125 g raw prawns, ready to cook
• 100 g sour cream
• 150 g hollandaise sauce
• n. B. Salt and pepper or lemon pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For 1 tray

If necessary, cut large shrimp into pieces, also cutting them lengthwise. Peel the asparagus, remove the woody lower part and cut them into pieces, also cutting the stalks lengthwise. Blanch the asparagus briefly in boiling salted water and drain well. Wash and trim the spring onions, and slice the white parts diagonally. Roll out the tarte flambée dough thinly and place it on a baking tray lined with baking paper, or place the dough from the refrigerator on the baking tray with baking paper. Mix the sour cream with the hollandaise sauce until smooth and spread it on the dough, leaving a small border all around. Arrange the shrimp, asparagus and spring onions on the dough, season with salt and pepper or lemon pepper to taste, and bake in a preheated oven at 225°C (top/bottom heat) for about 20 minutes.