Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• salt and pepper
• 100 g crème fraîche
• 2 tablespoon lemon juice
• 2 tablespoons oil
• 1 bunch chives
• 100 g cream
• 1 clove garlic
• 4 tablespoon oil
• 12 shrimp (s), raw, peeled
• Lemon (s), the peel
• sugar

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Instructions

1. Boil the peeled asparagus in salted water with a little sugar. Drain, keep warm. Mix together the crème fraîche, lemon juice and oil. Season to taste with salt, pepper and a pinch of sugar. Cut the chives into rolls, stir 2/3 into the cream.
2. Peel the garlic, cut in half and fry in oil. Take out. Fry the prawns all over in the garlic oil over medium heat.
3. Arrange asparagus, sauce and prawns. Garnish with chives and lemon zest.