Asparagus with muslin sauce and shrimp

Asparagus: Peel the white asparagus, down from under the cup and cut lower ends.

The green need not be peeled, but the stiff triangles and cut off the bottom.

Cook the white asparagus for 4 minutes in plenty of boiling salt water and add the green asparagus on the latter. Then place them on a plate covered with a towel.

Mousseline sauce: Put a saucepan with water with a glass bowl in it, on the fire.

The bottom of the bowl may hit the water.

Put the yolks, water, pepper, salt and lemon in it and beat.

Turn on the heat and let it bubble slightly.

Beat until you get a firm foam.

Now add the farm butter piece by piece.

Once everything is flopped lightly, tasting and possibly weird with salt and pepper.

Now you have a hollandaise sauce, beat the tablespoon of whipped cream and you have musseline sauce.

Mix the finely chopped fresh herbs under the sauce.

Dress the asparagus on the plates, divide the mousseline sauce and finish with the shrimp and some more branches of fresh herbs.