Tasty temptations

Ingredients:
200 gr. white asparagus, cleaned
80 gr. potato, cleaned
5 gr. shallot
70 gr. fresh cream (for the mousse)
10 shrimps’ tails
Chive
Salt

Equipment:
A chopping board
A knife
10 bamboo spits
Stimmy and Steem Trap
A mixer
A siphon-bottle with 2 nitrogen protoxide bombs
10 cocktails cups

Method:
Shell the shrimps keeping only the end, taking away the bowel practising a cut along the “back” and thread them with a bamboo stick.
Cut the asparagus, the shallot and the potato in small pieces and insert them in the Steem Trap. Cook them with Stimmy injecting steam for circa 2 minutes. Transfer the vegetables still warm inside the mixer and whirl them to the maximum power until you will obtain a smooth cream, then incorporate the fresh cream and salt to the mixture.
Insert the mixture in the siphon-bottle and charge it with 2 nitrogen protoxide bombs, shake it and leave it to rest. Meanwhile heat a fry-pan with a little bit of oil and quickly pan-fry the shrimps and then add salt to them.
In one of the cocktail cups foam the asparagus mousse still warm and lay gently a shrimp on it. Decorate it with the chive and serve the mousse complete with a trickle of raw oil.