Lukewarm Asparagus Spears with Salad Dressing and Shrimp

A more wonderful asparagus recipe:

Trim the bottom end of both types of asparagus, remove the skin from the white spears with a kitchen knife or an asparagus peeler from top to bottom, remove the skin from the green spears only if the skin is very thick. Tie both varieties into small bundles and cook in boiling hot salted water with the slice of a lemon in 10 to 15 min. Remove and keep warm. For the salad dressing, boil the veal stock in a Reindl over medium heat. Rinse and dab the spring onions and cut them into slices. In a baking bowl, stir the reduced stock with the sherry vinegar as well as the walnut oil. Remove the skin from the garlic clove, chop very finely and add. Season with salt and pepper and fold in the sherry amontillado. Mix the spring onion rings into the salad dressing. Using fine scissors or a small, sharp kitchen knife, slit the underside of the shrimp and use both hands to pry the shell apart so the tail meat comes out. Slightly score the top and remove the intestines. Season very lightly with salt and pepper. Heat the butter in a frying pan and briefly roast the scampi tails in it until golden brown on all sides. Rinse the lettuce and spin dry. Arrange on plates with the lukewarm asparagus spears, place the fried scampi tails on top, cover with the salad dressing and serve.

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