Shrimp and Asparagus Gratin

An asparagus recipe for gourmets:

Rinse and clean the asparagus spears. Remove all the peel from the white asparagus spears and only the lower third from the green ones. Bring plenty of salted water to the boil in a large saucepan. Add 2 tablespoons of butter and the sugar.

Add the white asparagus spears and cook for 8 to 12 minutes, depending on the thickness of the spears. Take it out and drain it well. Then add the green asparagus to the cooking water.

Cook for about 15 minutes, depending on the thickness of the asparagus spears, and then drain well.

Preheat the oven to 220 °C. Grease a large square baking dish with the remaining butter. Fill it with white and green asparagus spears alternately.

Remove the shrimp from the heat, rinse in a colander with cold water and drain well. Rinse the tomatoes, remove the stalks and cut them into eighths. Drain the mozzarella and cut into thin thin strips.

Place the tomato wedges between the ends of the asparagus spears. Mix the shrimp and the basil strips and form evenly over the asparagus spears.

Sprinkle the mozzarella strips over the shrimp as well as the asparagus spears, drizzle the olive oil over the top and season with black pepper and cayenne pepper.

Put the give on the middle rack in the stove and gratinate in about 15 minutes.

(long grain rice goes well with this)

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