Shrimps with Green Asparagus and Blood Sorrel

For the shrimp with green asparagus and blood sorrel, wash the spring onions, dab dry and cut into fine rings. Parsley also wash, shake dry, if necessary read and finely chop with the stems.

Wash lemon or lime hot, dry and separate very fine zests. Also wash and dry the blood sorrel, lay the leaves on top of each other, but do not cut them yet. Rinse the asparagus tips and pat dry.

Wash and dry cherry tomatoes, scoring them crosswise to make them collapse faster. Heat the oil in a large non-stick pan, sauté the onion rings a bit, then add the asparagus tips and sauté, turning, for about 3 minutes.

Then add the shrimp and tomatoes and sauté, stirring, for 2 minutes. Deglaze with the water, add the sugar, salt and pepper and cook down for about another 3 minutes, the water should have evaporated. In the meantime, cut the blood sorrel into fine strips.

Reduce the heat, add the butter to the pan and let it foam up, fold in the zest, parsley and blood sorrel as well as the balsamic cream and arrange the shrimps with green asparagus and blood sorrel on preheated plates.

Preparation Tip:

If you do not have white balsamic cream, you can also use dark. The shrimp with green asparagus and blood sorrel is best served with white bread.

Related Recipes:

Fried Char Filet on Asparagus and Wild Garlic RagoutFor the roasted char filet on asparagus and wild garlic ragout, peel the white asparagus and cut off the woody... Salmon Terrine with AsparagusFor the salmon terrine with asparagus, first clean the asparagus (peel white asparagus and remove the lower... Brünnerstraßler Asparagus SoupFor the Brünnerstraßler asparagus soup, wash and peel the asparagus, remove woody parts and cut into short... Strawberry Asparagus CrumbleFor the Strawberry Asparagus Crumble, first remove the woody bottom part of the asparagus (about a third). Put... Steamed Veal Medallions on Lavender Scent with AsparagusPreheat the steamer to 100°C. For the steamed veal medallions with lavender-scented asparagus, peel the... Crêpes with AsparagusFor the crêpe batter, mix the milk with the flour, egg, yolk and salt, strain through a fine sieve and... Clear Vegetable Stew with Poached EggsMaybe your new favorite bean dish: Preparation (circa 50 min): Cut the snow peas and beans a little small on... Bucatini with Zucchini and Tomato SaucePasta dishes are always a good idea! Rinse the zucchini, remove the blossoms and stalks and cut into not too... Pidy Gourmet Zakouskis Au Gratin with ShrimpsLightly fry shrimp in a pan with olive oil. Set some aside as a garnish. Mix sour cream with salt, pepper and... Mozzarella Tomatoes Au Gratin with Cream PolentaPREPARATION Remove the stem end from the tomatoes, dip briefly in boiling water and immediately quench in...