Spicy Shrimp with White Asparagus

Ingredients

• 1 Organic lemon
• Salt
• a pinch of whole cane sugar
• 800 g white asparagus
• 6 small red chili peppers
• 6 Garlic cloves
• 4 sprigs Parsley
• 24 large shrimp (pre‑cooked, peeled and deveined)
• 1 tbsp Olive Oil
• 1 tbsp butter
• black pepper

Instructions

1. 1.

   Wash the lemon, halve it, and squeeze one half. In a pot bring plenty of salted water with sugar and the second lemon half to a boil. Meanwhile wash, peel, trim the woody ends of the asparagus and cook the spears in boiling water for about 20 minutes.

2. 2.

   In the meantime wash and pat dry the chili peppers. Peel and crush the garlic. Wash the parsley, shake off excess water, pluck the leaves and roughly chop them. Rinse the shrimp under cold water and pat dry.

3. 3.

   Heat oil in a pan, briefly sauté the chilies and garlic. Add the shrimp and cook over medium heat for 2–3 minutes while occasionally stirring.

4. 4.

   Remove the asparagus from the broth and drain. Cut the spears in half, add them with parsley and butter to the shrimp, gently stir, and season with salt, pepper and a splash of lemon juice. Arrange on four bowls and serve.