Asparagus and Prawn in a Cream Sauce

• 250 g fresh asparagus, cut into 1 inch pieces
• 15 g butter
• 1 shallot, chopped very finely
• 142 ml double cream
• 175 g shrimp
• 50 g puff pastry, thawed
• salt, to tast
• pepper, to tast
• beaten eggs or milk to glaze
• parsley sprig (to garnish)

1. cook the aspargus in boiling water for 5 mins drain and reserve 250 ml of the cooking liquid.
2. melt the butter in the pan and add the shallot.
3. Cook slowley for 5 mins without browning.
4. add the reserved cooking liquid and boil rapidly, reducing until only 3 tablespoons remain.
5. add the cream to the pan and boil rapidly for approx 3 mins until mixture thickens.
6. stir in the asparugus and cooked prawns ( shrimp ) and season with salt and pepper.
7. Cover and set aside.
8. roll out the pastry on a floured surface until about 5mm thick and cut small cresecnt or star shapes
9. place the pastry shapes on a baking tray brush with beaten egg and bake in a pre heated oven for about 3/4 mins until risen and golden.
10. gentley warm the asparagus and mixture and spoon onto warm serving plates.
11. garnish with pastry shapes and parsley and seve immediately.

fresh asparagus, butter, shallot, cream, shrimp, pastry, salt, pepper, eggs, parsley

Taken from www.food.com/recipe/asparagus-and-prawn-in-a-cream-sauce-433086 (may not work)