Summary

Ingredients

• 125 g North Sea shrimps
• 100 g pearl barley (barley pearl barley)
• 30 g leek, finely diced
• 30 g carrot (s), finely diced
• 30 g celeriac, finely diced
• 1 teaspoon capers
• 0.5 liter ½ chicken broth
• butter
• 16 stalks asparagus, green
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Put the pearl barley in a sieve and wash it thoroughly, then cook it in the chicken broth for 5 minutes, then slide the closed pot off the plate and let the pearl barley swell for 50 minutes. Put back in a sieve and thoroughly rinse the slime away under running water until it stays clear.
2. Blanch the diced vegetables in boiling, salted water for one minute, rinse until ice-cold and drain well.
3. Melt 1 tablespoon butter in a saucepan, add the pearl barley, vegetables and capers and mix thoroughly. Season to taste with pepper and salt.
4. Peel the asparagus stalks in the lower third and blanch in boiling water for 5 minutes. Quench cold, this turns the color bright green. Halve the asparagus diagonally and toss in melted butter in a pan. Season with a little salt and a pinch of sugar. The asparagus should keep its bite.
5. Place a heaped tablespoon of pearl barley and 4 pieces of asparagus in the middle of each plate. Spread the crabs on top and serve.