Asparagus and Prawn in a Cream Sauce

Submitted by Chef #822644

"An elegant, but easy starter dish for a special occasion."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

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.