Preparation: 35 min.
Asparagus with shrimp and egg yolk sauce with butter and chervil (keto)
From Puur & Lichter
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Ingredients for
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62.5 g Cream Butter
125 g Cream Butter
187.5 g Cream Butter
250 g Butter
312.5 g Cream Butter
375 g Cream Butter
437.5 g Cream Butter
500 g Butter
562.5 g Cream Butter
625 g Cream Butter
7 Asparagus
14 Asparagus
21 Asparagus
28 Asparagus
35 Asparagus
42 Asparagus
49 Asparagus
56 Asparagus
63 Asparagus
70 Asparagus
0.5 Egg yolk
1 Egg yolk
1.5 Egg yolks
2 Egg yolks
2.5 Egg yolks
3 Egg yolks
3.5 Egg yolks
4 Egg yolks
4.5 Egg yolks
5 Egg yolks
150 g Shrimp, peeled
300 g Shrimp, peeled
450 g Shrimp, peeled
600 g Shrimp, peeled
750 g shrimp, peeled
900 g Shrimp, peeled
1.05 kg Shrimp, peeled
1.2 kg shrimp, peeled
1.35 kg shrimp, peeled
1.5 kg shrimp, peeled
0.5 handful of Chervil
1 handful of Chervil
1,5 handenvol Kervel
2 handfuls of Chervil
2.5 handfuls of Chervil
3 handfuls of Chervil
3.5 handfuls of Chervil
4 handfuls of Chervil
4.5 handfuls of Chervil
5 handfuls of Chervil
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About this recipe
A delicious sauce that honors the asparagus and shrimp.
You can read the full recipe on page 162 from Puur & Lichter
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