Fine asparagus dish with basil prawns, carrots and zucchini strips

Name: Fine asparagus dish with basil prawns, carrots and zucchini strips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 1 (approx. 150 g) Carrot; 1 (approx. 200 g) Courgette; 1 medium onion; 1 TEASPOON Butter; 100 ml Vegetable broth (instant); 100 g frozen shrimps ready to cook; 7-10 Tbsp Lemon juice; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 2-3 stem(s) Basil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Salt
1 (approx. 150 g) Carrot
1 (approx. 200 g) Courgette
1 medium onion
1 TEASPOON Butter
100 ml Vegetable broth (instant)
100 g frozen shrimps ready to cook
7-10 Tbsp Lemon juice
7-10 Tbsp Pepper
1 TABLESPOON Oil
2-3 stem(s) Basil

Directions

1
Peel the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water for 10-15 minutes. Meanwhile clean the carrot and courgette. Peel the carrot. Cut carrot and zucchini into strips.
2
Peel and finely chop the onion. Melt the butter in a hot pan and sauté the onion. Add vegetable strips and sweat along. Add stock and stew for 5-10 minutes. Wash the prawns, dab dry and season with lemon juice, salt and pepper.
3
Heat the oil in a frying pan and fry the prawns for about 3 minutes, turning them over. In the meantime, remove the asparagus, add to the vegetables and keep warm. Wash the basil, dab dry and, except for something to garnish, pluck.
4
Cut the basil into strips and sprinkle on the prawns. Arrange asparagus with vegetables and prawns on a plate and garnish with the rest of the basil.