White asparagus with shrimp
Peel the asparagus and cook them until tender (see tip).
In the meantime, prepare the sauce: melt the butter at very low heat. Put the egg yolk in a bowl and add the melted butter very slowly whilst stirring vigorously with a whisk (as you would do when making mayonnaise). You will see that the sauce thickens. Season with black pepper and a little bit of salt and mix in the chervil.
Place the asparagus on a plate, spoon the sauce over the asparagus and place the shrimp on top.
TIP: CLEANING WHITE ASPARAGUS
The easiest way to peel asparagus is using a vegetable peeler. Start approximately an inch or two from the top and peel down to the bottom. Peel with care, nothing is as embarrassing as serving asparagus with the hard, stringy skin still attached. Cut off the bottom inch.
TIP: COOKING WHITE ASPARAGUS
Place the asparagus in cold, lightly salted water. Bring to a boil and cook 10 to 15 minutes. Remove the pan from the heat and allow the asparagus to rest in the hot water for a couple of minutes.
I always add a splash of olive oil to the cooking water and also add a generous amount of black pepper. This is to enhance the flavor.
- 14 white asparagus (7 per person)
- 300 g (10 oz) peeled shrimp
- 1 egg yolk, at room temperature
- 125 g (4 1/2 oz) high-grade butter
- 1 handful finely chopped chervil