Summary

Ingredients

• 750 g asparaus, white
• 750 g asparaus, reen
• a bit salt
• sugar
• 1 bunch basil
• 7 tablespoon olive oil
• 6 tablespoon champagne vinegar
• Black pepper from the mill
• 1 teaspoon mustard, medium hot
• 200 g strawberries
• 1 tablespoon brandy
• 3 spring onion (s)
• 2 cloves garlic)
• 150 g shrimp (s)
• 2 tablespoon lemon juice

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Instructions

1. Peel the white asparagus, cut off the woody ends. Cut the ends off the green asparagus. Cook the white asparagus in boiling, salted and sugared water for 15 minutes. Cook the green asparagus for about 8 minutes.
2. Pluck the basil leaves from the stems and set aside some leaves for garnish. Puree the remaining leaves with 6 tablespoons of olive oil using a hand blender. Mix vinegar, 7 tablespoon asparagus stock, salt, 1 pinch of sugar, pepper and mustard and mix with the basil paste.
3. Take the cooked asparagus out of the water and mix carefully with the basil marinade. Cover the salad in the refrigerator and let it steep for about 1 hour.
4. Quarter the strawberries. Season with pepper and drizzle with brandy. Sprinkle some sugar on top. Cut the spring onions into rings. Finely chop the garlic.
5. Fry the prawns in 1 tablespoon of olive oil for 1 - 2 minutes on each side. Sprinkle the garlic on top. Season the prawns with salt, pepper and lemon juice. Mix the strawberries, spring onions and prawns with the asparagus and garnish with the remaining basil leaves.