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🍽️ Langoustine tails with tender asparagus

420 kcal · 30 min

Ingredients

• 500 g white asparagus
• 500 g green asparagus
• sugar
• salt
• 1 tbsp butter
• 0.125 l vinegar
• 0.125 l white wine
• 2 bay leaves
• 1 pot vegetables
• 8 peppercorns
• 2 langoustines
• 1 container crème fraîche
• saffron
• pepper
• 50 g butter
• 20 g trout roe (1 jar)
• chervil leaf

Instructions

1. 1. Peel the asparagus and cut off the woody ends. Save these ends for a soup later.
2. 2. Add plenty of water, a pinch of sugar, salt, and the butter to a pot and bring to a boil.
3. 3. Add the asparagus tips and let them simmer gently for about 10 minutes.
4. 4. Heat water, vinegar, wine, bay leaves, roughly chopped soup vegetables, and peppercorns in a large, long pot.
5. 5. Add the langoustines to this vinegar broth, bring it to a brief boil once, and let them steep for about 15 minutes.
6. 6. When the asparagus water boils, add the asparagus tips and let them simmer gently for 15 minutes.
7. 7. Remove about 1/4 liter of the vinegar broth and mix it with the crème fraîche. Let this mixture reduce slightly.
8. 8. Season with saffron, pepper, and salt. Stir in the cold butter until it has melted.
9. 9. Twist off the heads of the langoustines, cut open the shell on the belly side, and remove the meat.

Nutrition per serving

• kcal: 420
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 12 g