Weißer Spargel in Rhabarber-Ingwermarinade mit gebratenen Garnelen

Step 1:

• Peel the asparagus and cut off the woody ends.
• Cook in salted, sweetened water (for 1 litre water, add 1 tsp salt and sugar) until al dente.
  Remove from the water, place on a plate and let cool.

Step 2:

• Wash and clean the rhubarb (remove leaf remnants at the top and woody parts at the bottom), peel it (young rhubarb does not need peeling), then finely dice it, max. 3x3 mm (not coarser, as the rhubarb remains raw!).
• If you have a "Nicer Dicer", you can also use it.

Step 3:

• Cook the asparagus tips for 3–4 minutes in boiling salted water, drain and cool under cold water.
• Cut the asparagus tips lengthwise in half.
• Cook the vegetable cubes in boiling salted water for about 3 minutes.

Step 4:

• Also cut or grate the ginger into fine cubes and mix it together with the rhubarb and brown sugar in a bowl.
• Let it sit for about 1 hour so the rhubarb can release juice.

Step 5:

• Then add apple cider vinegar, salt, lime juice, and grapeseed oil and mix well.
• Pour over the asparagus and let marinate for about 2 hours.

Step 6:

• Wash the lemon balm leaves and cut them into very fine strips (do not chop!!) and sprinkle over the asparagus just before serving.

Step 1:
If the shrimp are frozen, please thaw them first. Ideally in a sieve so that the liquid can drain immediately.
Check that all shells and veins have been removed. If not, please remove them.

Step 2:
Then mix the shrimp with the remaining ingredients and let them rest covered in the kitchen at a cool place for about 3-4 hours.

Step 3:
Place a large pan (about 28 cm in diameter) on the stove and heat on high.
Once the pan is hot, add the shrimp and fry for about 4-5 minutes until the shrimp develop a nice color and are no longer translucent on the outside.
Add the butter and toss until melted.

AND NOW, ENJOY!