Tiger prawns with asparagi

Serves 4:
24 fresh tiger prawns, 1 bunch of fresh asparagi, 10 cc Chardonnay, 4 cc cognac, olive oil, parsley, 1 shallot, salt and pepper.

Chop up the shallot and put it in a frying pan with the olive oil. Cook the asparagi separately - remember they will cook a little more later. Chop the stalks into pieces and the tops in half. Wash the prawns, add them to the pan, add the Chardonnay and the pepper and fry lightly. When the heat changes the colour of the prawns, add the asparagi, mix, add a small glass of cognac and burn the alcohol. Let some of the liquid dry and serve in a warm plate.