A smooth asparagus cream served cold and accompanied by hot, pan-fried king prawns and asparagus tips.
De-shell the prawns. Slice the asparagus stems in to thin strips and reserve the asparagus tips. Peel and finely slice the shallots.
Heat a large saucepan and add a little olive oil. Sweat the shallots with a pinch of salt then add the chopped asparagus stems and cover with water. Cook for 20 minutes then add the cream and bring to the boil. Blend with an electric whisk and check the seasoning. Strain the liquid through a fine sieve if necessary and then chill the cream.
Cook the asparagus tips in a frying pan with a little water (the water level should be half the height of the asparagus). Add a pinch of salt and a knob of butter.
Heat a frying pan and add a little olive oil. Add the prawns and cook for 1 minute on each side then season with salt and piment d'Espelette.
Serve the cold asparagus cream in deep plates or soup bowls. Add the asparagus tips and the prawns. Sprinkle with freshly chopped parsley and serve.
«The asparagus tips are cooked once all the water has evaporated. If you prefer, serve the asparagus cream warm.»