Ale-Poached Shrimp with Saffron Sauce

In a medium saucepan, melt the butter in the extra-virgin olive oil. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the heavy cream, vegetable stock and saffron and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced to 1 3/4 cups, about 15 minutes. Strain the sauce through a fine sieve into a small saucepan and season with salt and pepper. Keep the saffron sauce warm over low heat, stirring occasionally.

Meanwhile, in a large, deep saucepan, bring the ale just to a simmer. Add the shrimp and poach over moderate heat until they are just cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate, pat dry and season with salt and pepper.

In a medium saucepan of salted boiling water, blanch the asparagus pieces until they are crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to paper towels to drain.

Spoon the saffron sauce into shallow bowls, top with the blanched asparagus and poached shrimp and serve.