Garlic hollandaise sauce adds flavor to this German shrimp dinner. Now, if y0u can find wild garlic and white asparagus, it truly will be a German dinner.
It takes three years of an asparagus plant to produce its first tip. It is grown surrounded by earth, which pretexts the stalks from sunlight, hence it is white and not green. It also affects a different flavor from a green asparagus.
Spargel mit Garnelen (German)
Serves 4
1 small baguette, cut into slices or gluten-free bread
1/2 tsp. (2,5 ml) rapeseed or olive oil
1 Tbs. (15 ml) organic lemon juice
1 cup (150 ml) white wine
2 organic egg yolks
7 Tbs. (100 g) (dairy-free) organic butter
1 pound (455 g) organic shrimp, (fresh peel and de-vein and clean or thaw frozen)
2 organic tomatoes, cut into wedges
bunch of (wild) garlic leaves, cut into strips
3 pounds (white or green) orangic asparagus, peel, cut off the ends
eins 1. Melt the butter.
zwei 2. Cook the asapargus al dente in salt water with a pinch of sugar and a teaspoon (5 ml) of melted butter.
drie 3. Sauté the tomato wedges and shrimp in hot rapeseed/olive oil over medium heat.
vier 4. Whisk the egg yolks in a double boiler with the white wine until it froths.
fünf 5. Gradually add the rest of the melted butter.
sechs 6. Fold in some of the garlic and lemon juice.
sieben 7. Toast the baguette slices or GF bread.
acht 8. Arrange the asparagus on plates.
neun 9. Drizzle with the garlic hollandaise sauce.
zehn 10. Add the tomatoes and shrimp and sprinkle with the garlic mixture.
Try other asparagus dishes.
