Asparagus with Shrimp and Basil
Peel the asparagus and cut off the woody ends. Cook in boiling salted water, along with the sugar and lemon slice for about 15 minutes over medium heat.
Meanwhile, toast the pine nuts in a dry skillet until golden brown. Pluck the basil leaves and sauté in some hot oil.
Peel the garlic and shallot and chop very finely. Heat some oil and sauté the shrimp, garlic and shallot for 3-5 minutes. Season with salt and pepper.
Drain the asparagus and arrange on plates with the shrimp and basil.
Serve showered with pine nuts.