Crème Frâiche is truly a wonder and found in most homes back in France. It’s the basis for so many tasty yet easy sauces. Enjoy it by itself, or sweeten it for desert. For dinner, you can make it a savory sauce like I did by adding chicken base!
2 cups of heavy whipping cream
2 tablespoons of cultured / active buttermilk
For my flavored crème fraîche, add;
1 teaspoon of chicken base
1 teaspoon of turmeric
1 teaspoon of Herbs De Provence
For the shrimp portion;
1 -2 lbs of at least jumbo sized shrimp
2 tablespoons of bacon fat
For the Asparagus portion;
2 lbs of fresh asparagus, bending off the end (white/fibrous) until it snaps off. Throw this portion away – its to tough and fibrous to eat.
Do the day ahead:
Whip the heavy whipping cream and buttermilk until smooth and well mixed. Cover with a cloth or paper towel and allow to develop (culture) overnight in a warm location. Move to the refrigerator after 24 hours.
Time to cook!!
Place the asparagus in a baking pan and toss with several tablespoons of extra-virgin olive oil and spices such as salt, pepper, dried garlic and onion. Bake @ 350 for about 30 minutes.
Peel the shrimp and cook in a large pan (medium heat) on the stovetop with 2 tablespoons of bacon fat and a sprinkling of sea salt. When no longer opaque, about 8-10 minutes, remove from heat.
Warm the crème fraîche sauce on the stovetop and add the turmeric, chicken base and herbs. Add salt/pepper if desired.
Top the asparagus with shrimp and sauce and serve immediately.