Asparagus with Brown Butter and North Sea Shrimp

Ingredients

• 2 kg white asparagus
• 1 EL salt
• 1 TL sugar
• 0.5 lemon (juice)
• 1 Shallot
• 250 g Mushrooms
• 3 EL butter
• 1 EL flour
• 100 ml whipping cream
• 100 g crème fraîche
• 2 EL freshly chopped parsley
• Salt
• pepper (ground)
• 100 g North Sea shrimp (pre-shelling ready)
• 1 TL lemon juice
• 60 g hazelnut kernels
• 120 ml dry white wine
• 1 Garlic clove
• 60 g Butter
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the asparagus and, if necessary, trim the woody ends. In a large pot bring water with salt, sugar, and lemon juice to a boil, add the asparagus, and simmer for about 20 minutes.

2. 2.

   For the first variation peel and finely dice the shallot. Clean the mushrooms and halve about 80 g. Dice the rest finely and sauté with the shallot in a hot pan with 2 EL butter until the liquid evaporates. Sprinkle with flour, cook briefly, then pour in the cream. Let it simmer lightly for a few minutes. Stir in crème fraîche and parsley, season with salt and pepper, and keep warm over low heat.

3. 3.

   Brown the remaining mushrooms in the leftover butter until golden brown. Remove from heat and add the shrimp with lemon juice.

4. 4.

   For the second variation chop the hazelnuts and roast them golden brown in a pan. Deglaze with wine and let simmer gently for a few minutes. Peel and press the garlic into the mixture. Remove from heat, stir in butter, season with salt and pepper.

5. 5.

   Lift the asparagus from the water with a slotted spoon and place half on two plates or bowls. Drizzle with nut butter.

6. 6.

   Arrange the other half on top of the mushroom cream and scatter the shrimp over it.

7. 7.

   Serve with optional ham slices and lemon wedges if desired.