Summary

Ingredients

• 750 g asparaus, reen, weihed without tips
• 2 shallot (s)
• 1 tablespoon butter
• 400 ml vegetable stock
• 400 ml veal stock
• 200 g peas, also frozen
• 0.5 ½ lemon (s), the zest and the juice from it
• salt and pepper

Also:

• 4 king prawns
• 4 slices bacon
• 4 asparagus, tips, green, approx. 10 cm long
• 1 tablespoon butter
• leaves Chervil

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Instructions

1. Peel the asparagus in the lower third and cut off the woody ends. Cut into pieces approx. 1 cm in size.
2. Peel and dice the shallots.
3. Peel the prawns, wrap the bacon and skewer.
4. Melt 1 tablespoon butter in a saucepan and steam the shallots in it until translucent. Add the asparagus pieces and cook for about 5 minutes. Pour in the stock and bring to the boil. Add the peas and cook for another 5 minutes.
5. Puree the soup and, if necessary, strain through a sieve to remove the pea pods.
6. Season to taste with salt, pepper, lemon juice and zest and keep warm.
7. Halve the asparagus tips lengthways.
8. Heat the remaining butter in a pan and fry the prawn bacon skewers all over. Remove and set aside. Also fry the halved asparagus tips in the butter.
9. Arrange the soup with the prawn bacon skewers, the asparagus tips and the chervil leaves and serve.
10. Vegetarians only use vegetable stock and leave out the prawn bacon skewers.
11. In a multi-course menu, the recipe is enough for 8 people.