White and Green Asparagus Spears with Orange Dressing, Prawns,

A more wonderful asparagus recipe:

Make the peeled white asparagus spears around 10 min, the green asparagus spears 4 min in salted water with sugar. Quench the green asparagus spears in iced water. Cut all asparagus spears diagonally into narrow slices.

Meanwhile, boil the orange juice with the sugar until only a syrupy consistency remains. Season this syrup with salt, season with pepper and add the juice of one lemon. Mix in the oil with a whisk. Marinate the hot asparagus slices in it.

(The asparagus should be served lukewarm.) Roast the cooked small potatoes in a frying pan in olive oil with 2 sprigs of rosemary for a few minutes. Season with salt and season with pepper.

Before serving, sprinkle each potato with freshly chopped rosemary.

Remove the shell from the prawns. Roast in olive oil with 1 sprig each of rosemary and thyme and 1 clove of garlic pressed on top for 2 to 3 min. Season with salt and pepper.

In portions, place 1 leaf of each type of lettuce on top of the other and roll up tightly. Spiralize on top with both hands to make pretty bouquets. Cut the stalks at the bottom into small pieces. Mix dressing on top.

Dressing: Form the marinated asparagus spears in the center of the plate. Arrange the fried prawns evenly around the asparagus and the potatoes in between. Place the leaf salad bouquet drizzled with dressing on top of the asparagus spears.

Drink:

Wine

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