Asparagus with Shrimps

A delicious recipe for the asparagus season:

1. cut the asparagus fresh at the bottom. Remove the skin generously from white asparagus. For green asparagus, if necessary, remove the skin from the lowest part.

Tie 6-8 asparagus of the same thickness into bundles.

Bring the soup, the juice of one lemon and 5 g of butter to the boil. Pour in the asparagus, the thicker ones at the beginning, a little later the thinner ones. Cook until just tender.

Grease an oblong oven dish with the remaining butter. Drain the asparagus and place them in the dish. 4.

Heat the hollandaise sauce in a small pan, but do not make it.

Stir in the mustard and crem fraiche, pour in the shrimp and heat gently. Pour over the asparagus. Slide under the broiler and bake briefly. If the stove does not have a broiler, slide in at 250 degrees top heat on the top rack.

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