Asparagus with Brown Shrimp in Butter Sauce

• unsalted butter60g g
• sea salt↗½ ч. л. tsp
• chili pepper↗½ ч. л. tsp
• ground nutmeg½ ч. л. tsp
• pink peppercorns↗¼ ч. л. tsp

  lightly crushed in a mortar

• asparagus↗500g g

  stems, woody ends trimmed

• peeled brown shrimp200g g

  (or see note below)

• wild garlic leaves↗2 шт. pcs

  plus a few leaves for garnish (optional) or a handful of finely chopped chervil or onion

• lemon↗1 шт. pcs

  juice

• onion flowers↗кілька

  (optional)

• crusty white breadкубики

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C and place a large tray inside to heat up.

2. 2

   In a small saucepan over low heat melt the butter, add sea salt, chili, ground nutmeg and the mortar‑crushed pink peppercorns. Stir and remove from heat.

3. 3

   In a wide pot bring salted water to a boil (depth ≈ 5 cm). Add the asparagus, having trimmed the woody ends, and blanch for 2‑3 minutes until a knife slides easily into the thickest stalk. Drain the water and keep the asparagus warm.

4. 4

   Return the butter pan to the heat, add the peeled brown shrimp, wild garlic leaves (or finely chopped chervil/onion) and lemon juice. Quickly sauté, stirring constantly, until the shrimp turn pink, about 2 minutes. Adjust seasoning with more spices if desired.

5. 5

   Arrange the asparagus on the warm tray, drizzle it with the prepared shrimp sauce, garnish with onion flowers (optional) and serve with cubes of crusty white bread.