White asparagus with hollandaise sauce and prawns

Name: White asparagus with hollandaise sauce and prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 raw shrimps (about 25 g each; without head, in shell); 2 kg white asparagus; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 2 TABLESPOONS Lemon juice; 1 red chilli pepper; 1 Vanilla pod; 75 g Whipped cream; 1 Hollandaise sauce bag; 50 g Butter; 1 TABLESPOON Sunflower oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

16 raw shrimps (about 25 g each; without head, in shell)
2 kg white asparagus
7-10 Tbsp Salt
1 TABLESPOON Sugar
2 TABLESPOONS Lemon juice
1 red chilli pepper
1 Vanilla pod
75 g Whipped cream
1 Hollandaise sauce bag
50 g Butter
1 TABLESPOON Sunflower oil

Directions

1
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Wash and peel the asparagus and cut off the woody ends. Season salt water with sugar and lemon juice, bring to the boil, add asparagus and cook for about 15 minutes
2
Wash and clean the chilli and cut into fine rings. Slice the vanilla lengthwise, scrape out the pulp with the back of a knife and quarter the pod. Bring the cream, chilli, vanilla pulp and quarter of the pod to the boil and remove from the heat. Stir the sauce powder into 100 ml cold water with a whisk. Bring to the boil briefly while stirring. Switch off the stove. Cut butter into pieces and fold in. Stir in cream
3
Heat the oil in a frying pan and fry the prawns for about 3 minutes, turning them over. Season with salt and pepper. Arrange asparagus, sauce and prawns on a plate. Garnish with 1/4 vanilla pod each