June : Asparagus in fruity Vinaigrette and King Prawns
Fresh picked fruit and vegetable tastes best! In June you can enjoy a great variety of veggies, sweet cherries and berries, directly brought from local fields to our markets. All, who have not eaten asparagus yet, should do now: asparagus season ends traditionally on June 24th. Try out the recipe “Asparagus with fruity Berry-Vinaigrette” and King Prawns – delicious!
How it′s done ? Have a look here :
For the asparagus :
16 asparagus spears
5 g salt, 5 g sugar
125 g of each: strawberries and raspberries
1 teaspoon sugar, salt, cayenne pepper
1 teaspoon mustard ( medium )
1-2 tablespoons honey
2 tablespoons white Balsamico vinegar
6 tablespoons olive oil
For the prawns :
20 g clarifies butter
12 king prawns, ready to cook
grated zest and juice of 1/2 organic orange
salt, cayenne pepper, 1 tablespoon parsley
new potatoes or baguette according to preferences
Step one :
Peel asparagus and cut off the ends, set aside. Bring 800 ml water to the boil and add sugar and salt. Add asparagus peels and boil for 15 minutes without lid. Pour stock through a sieve and set aside. Sort out berries and wash the strawberries. Pat dry and set aside. Measure out all other ingredients and set aside.
Step two :
For the vinaigrette puree berries with a hand held-blender. Season with sugar, salt and cayennepepper. Pass through a sieve and stirr in mustard, honey, vinegar and olive oil to get a vinaigrette. Cook asparagus by means of the menu item “Asparagus” in the prepared stock according to your preferences. Put out and place in a flat dish. Cover with vinaigrette and leave to steep for about 10 minutes.
Step three :
In the meantime heat the clarified butter in a pan. Add prawns and sauté for 3 minutes – while constant panning. Add orange juice and zest and adjust seasoning with salt, cayenne and parsley.
Step four :
Arrange asparagus and prawns on plates and serve immediately.
New potatoes or crispy baguette goes well with the asparagus.