Shrimp in Green

Clean asparagus spears, peel and rinse. Cut tips into small pieces five centimeters long, cut the ends of the spears into pieces the width of a finger. Bring half a liter of water to a boil with a pinch of salt, sugar and the butter. Put in asparagus spears and steam for five minutes until tender. Take out, cool and drain well. Clean the spring onions, cut into finger-width pieces, steam in the asparagus water for one minute until soft and drain.

Fry the long grain rice in a tablespoon of oil, add a quarter of a liter of the asparagus water, light for ten minutes, then swell the long grain rice at a low temperature. Peel ginger and garlic clove, cut into small cubes. Roast in coated frying pan in one tbsp oil with shrimp tails for three min, remove, keep warm on two plates. Add remaining oil to frying pan, add asparagus spears and spring onions, fry lightly, turning carefully several times. Add to crab tails form. Deglaze roast stock with one-eighth l asparagus water, boil until half done, season with salt and sugar. Drizzle over vegetables and crayfish tails, top with long-grain rice.

Serve with a dry Alsatian Gewürztraminer or a semi-dry Rheingau Riesling.

Per person about 450kcal/1885kJ

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