SPARGEL   SCHWEDISCH

Asparagus Swedish Way

1 tbsp. butter
3 cloves of garlic (finely chopped)
4 tbsp. olive oil
12 king prawns
1.5 kg of green asparagus
Sauce:
125 g creme fraiche
1 tbsp. dill (chopped)
2 shallots (finely chopped)
125 ml soup (cube)
100 ml white wine
salt, pepper, sugar
lemon juice
 
 

 

Peel the asparagus.
Heat oil and butter and fry the shrimps briefly, 1-2 minutes. Season with salt and garlic. Remove shrimps and keep warm in oven (50°C).
Fry shallots in the same pan, pour in the wine and broth and reduce by one third.
Boil asparagus until al dente.
Stir sour cream into the sauce, boil until creamy and season with salt, pepper and lemon juice. Stir in dill.
Serve asparagus with sauce and shrimps.

  
      
     
 

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