- 4 tablespoons butter
- 2 tablespoons flour
- 5/8 cup asparagus juice
- 5/8 cup milk
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- 2 teaspoons paprika
- 1/4 cup dry white wine
- Clarified butter
- 10 ounces peeled green jumbo shrimp
- 2 tablespoons rye whisky
- 1/2 lemon, juiced
- 2 tablespoons dry white wine
- 1 (16-ounce) can white asparagus
- 4 hard boiled eggs, cut in 1/2, yolks removed
- Parmesan cheese, to garnish
- Finely chopped parsley, to garnish
For sauce: Melt 1 tablespoon butter in saucepan and add flour. Stir to form roux and cook gently for 1 minute. Add asparagus juice and when well combined, add milk. Season with salt, pepper and nutmeg and add paprika. Bring to boil, then reduce to simmer for 5 minutes. Add white wine and simmer another 6 minutes.
Preheat broiler. Heat clarified butter in frying pan and add shrimp, tossing from time to time. When shrimps are colored, add whisky and flame. Add lemon juice and wine, reduce heat and simmer 3 minutes. Set shrimp aside and add contents of pan to sauce.
Lay asparagus onto heatproof serving dish and warm in oven.
Smash egg yolks on a board. Finely chop 2 ounces cooked shrimp and add shrimp to yolks. Combine well, then add remaining butter and season with salt and paprika. Fill egg white halves with shrimp/yolk mixture and invert onto asparagus. Nap eggs with 1/2 of sauce.
Created for Mark and Margie Hill Smith Yalumba Vineyards in South Australia
Recipe courtesy of Damaris Phillips