Knead 300 g flour, 1/2 teaspoon salt, 3 eggs, 3 tablespoons cold water and oil first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and let rest for about 45 minutes.
Wash the asparagus and cut the ends off generously. Cut the stalks in half. Put the upper ends aside, cut the lower ends into very fine slices. Cover the asparagus slices and cook them for about 2 minutes in a little boiling salted water.
Drain well.
Separate 1 egg. Stir cream cheese and egg yolk until smooth. Fold in asparagus slices, season. Roll out half of the pasta dough to a square (approx. 45 x 45 cm) on some flour. Spread 15 servings of asparagus filling on one half of a plate with a tablespoon at even intervals.
Whisk the egg whites and brush the spaces and edges with them. Fold over and press the spaces and edges. Cut out or cut out Maultaschen. Process the remaining half of the dough and filling in the same way.
Boil up plenty of salted water. Cook the Maultaschen in portions at low heat for about 10 minutes. Lift out and keep warm.
In the meantime, wash the shrimps, dab dry and remove the intestines. Peel and finely chop the onion. Cut the upper asparagus halves diagonally into pieces. Fry everything in hot butter, turning for 2-3 minutes, season.
Serve with the Maultaschen.
Drink: cool white wine, e.g. a Riesling