Mini croustades filled with Looye Honeytomatoes and shrimp

Cook the asparagus tips in plenty of boiling water for 30 seconds until al dente. Shock them by rinsing them with cold water. Cut off the lower part of the tips so that you have approximately 2 cm (1 in.) left.

Fry the prawns in a frying pan with a little olive oil. Do not set the heat too high, because they should retain their pink colour. Add the Cognac or Brandy and allow the alcohol to evaporate (watch out for a flame in the pan). Add salt and pepper to taste.

Cut the Looye Honeytomatoes in half.

Pick 6 stems of the purple Shiso.

Take a croustade (mini pastry case) and put half a teaspoon of cocktail sauce in it.

Put half a Looye Honeytomato on top (cut side up), and a prawn on top of that.

Put 2 asparagus tips into the sauce next to the Honeytomato®.

Garnish with a teaspoon of salmon roe on top of the prawn and finally put a sprig of purple Shiso on top.

Repeat 5 more times and serve!