Asparagus And Prawn In A Cream Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.