Asparagus flan with sauteed jumbo shrimp and green herb sauce

Blanch the asparagus in heavily salted water, then blanch the Italian parsley, watercress and chives.

Cut the asparagus on the bias; keep the stems for the custard and the heads for presentation.

Mix the sour cream, creme fraiche, eggs, yolks, lemon zest and juice; add the blanched asparagus stems and season with salt, pepper and Tabasco.

Pour into a loaf pan lined with microwave-safe plastic wrap and cook in a bain-marie for an hour; or cook in round silicone cake molds for restaurant-style plating.

Let cool and refrigerate overnight. Sprinkle the unmold powder over the loaf flan; the individual round flans spend an hour in the freezer first.

Remove the shrimp heads, peel the shells from the neck end down to the tail, and lift out the dark vein with a sharp knife. Save heads and shells for a seafood sauce or fumet.

Blend the blanched parsley, watercress and chives with homemade chicken stock, olive oil and butter; season with salt and pepper. To serve, bring to a boil and thicken a little.

In a hot frying pan with a drizzle of olive oil, cook the shrimp three minutes on both sides.

Deglaze with a dash of soy sauce, finish with a tablespoon of persillade and add the asparagus heads.