Shrimp francese with asparagus in lemon butter sauce

Crack three eggs, season with salt and black pepper and beat with a fork.

Heat oil in a pan.

Coat the deveined, butterflied shrimp in flour, then put them in the egg and let sit a minute.

When the oil is hot, lower the heat a little so they do not burn; lay the shrimp in one by one and fry lightly until golden, not fully, since they cook again in the sauce. Set aside.

In a bigger pan, heat olive oil and butter until the butter melts a little; move the shrimp in one by one.

Add white wine, a tiny bit of water and plenty of lemon juice; add parsley and a few basil leaves.

Add the asparagus to the sauce, season with a little more salt and pepper and cook until the sauce thickens and the asparagus is tender.

Plate with arugula, lemon, a sprinkle of olive oil, a little salt and vinegar; add the shrimp and asparagus on the side.