Asparagus and Prawn in a Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An elegant, but easy starter dish for a special occasion. Ingredients:
250 g fresh asparagus, cut into 1 inch pieces |
15 g butter |
1 shallot, chopped very finely |
142 ml double cream |
175 g shrimp |
50 g puff pastry, thawed |
salt, to tast |
pepper, to tast |
beaten eggs or milk to glaze |
parsley sprig (to garnish) |
Directions:
1. cook the aspargus in boiling water for 5 mins drain and reserve 250 ml of the cooking liquid.
2. melt the butter in the pan and add the shallot. Cook slowley for 5 mins without browning.
3. add the reserved cooking liquid and boil rapidly, reducing until only 3 tablespoons remain.
4. add the cream to the pan and boil rapidly for approx 3 mins until mixture thickens.
5. stir in the asparugus and cooked prawns ( shrimp ) and season with salt and pepper. Cover and set aside.
6. roll out the pastry on a floured surface until about 5mm thick and cut small cresecnt or star shapes
7. place the pastry shapes on a baking tray brush with beaten egg and bake in a pre heated oven for about 3/4 mins until risen and golden.
8. gentley warm the asparagus and mixture and spoon onto warm serving plates.
9. garnish with pastry shapes and parsley and seve immediately.
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