Prawns, saffron of San Gimignano d.o.p., asparagus, potatoes

Recipe ingredients:

Prawns
8 prawns
Extra virgin olive oil to taste
Salt to taste
2 g of saffron of San Gimignano d.o.p.
60 g of butter
3 dl Bisque (crustaceans broth obtained by cooking shells and heads with aromas)
Asparagus cream
A bunch of green asparagus
Cream to taste

Potato croquettes
200 g of potatoes
Grated parmesan d.o.p. to taste
Chopped parsley to taste
Tarragon to taste
Breadcrumbs to taste
Burrata cheese to taste
Egg to taste
Oil for frying

Preparation:

Prawns
Clean the prawns and use the heads to prepare a light bisque scented with Saffron of San Gimignano

Asparagus cream
Clean the asparagus, save 2 tips for garnishing, then cook them with the cream and blend until creamy

Potato croquettes
Cook the potatoes with the skins, peel them, obtain a fairly thick puree and season with parsley, tarragon and grated Parmesan cheese and after that use it to obtain croquettes, stuff them with bits of burrata cheese, breaded with egg and bread crumbs, then fry them.

Presentation:

Lay on the bottom of dish a layer of asparagus cream, season the prawns with extra virgin olive oil and salt and place them next to the cream, then top with potato croquette. Place the tips of asparagus and drizzle with the sauce of Saffron of San Gimignano whipped with butter.