Pan‑Fried Asparagus with Shrimp

Ingredients

• 500 g shrimp (peeled and deveined)
• 300 g white asparagus
• 300 g waxy potatoes
• 4 Spring Onions
• 2 tbsp Rapeseed oil
• 2 tbsp white wine vinegar
• 200 ml vegetable broth
• 3 sprigs parsley
• Salt
• Pepper
• 1 stalk basil

Instructions

1. 1.

   Rinse the shrimp under cold water and drain. Clean, peel, wash the asparagus, trim the woody ends, split lengthwise, and cut into 4 cm pieces.

2. 2.

   Peel if desired, wash, and slice the potatoes thinly with a mandoline. Trim, wash, dry, remove roots of spring onions, and slice into rings.

3. 3.

   Heat oil in a pan. Sauté asparagus, potatoes, spring onions, and shrimp over medium heat for 5–8 minutes, stirring frequently. Deglaze with vegetable broth and vinegar, then simmer gently for 10–15 minutes.

4. 4.

   Meanwhile wash and dry parsley and basil. Chop the parsley. Add both herbs to the pan, mix in, and season with salt and pepper. Tear basil leaves and garnish the finished asparagus and shrimp before serving.