Stuffed Prawns

Ingredients

• 4 prawns
• 500 g white asparagus
• 1 Zucchini
• 2 chanterelles
• 0.3 l heavy cream
• 50 g chervil
• 0.1 l sparkling wine
• Salt
• Pepper
• caraway

Instructions

1. 1.

   Cook the prawns in boiling salted water with 1 tbsp caraway for 8 minutes, then remove.

2. 2.

   Peel the asparagus thoroughly, trim ends, bundle and cook in boiling salted water for 12 minutes.

3. 3.

   Clean the zucchini, trim ends, slice thinly. Clean the chanterelles, trim stems slightly, slice.

4. 4.

   Cut a lid off each prawn, open with scissors, and extract the meat.

5. 5.

   Bring the cream to a boil, add the chanterelles, zucchini, and prawn meat; bring to a second boil, season with salt and pepper, fold in chervil leaves.

6. 6.

   Slice the asparagus into pieces, mix with sparkling wine. Fill all four prawn shells immediately and serve.