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Another plateful of nostalgia for me: boiled white asparagus with shrimp salad... Belgian top notch delicacies and a definite must try!

White Asparagus with Shrimp Salad

Another plateful of nostalgia for me: boiled white asparagus with shrimp salad... Belgian top notch delicacies and a definite must try!
Course Lunch, Main Course, Starter
Cuisine Belgian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 190 kcal

Ingredients

  • 8 thick fresh white asparagus
  • 4,5 oz grey North Sea shrimp (125 g), peeled
  • a handful fresh parsley chopped
  • 1 tbsp mayonnaise
  • 1 tbsp cream
  • pepper
  • salt

Instructions

  1. Peel the white asparagus. Place them on a clean chopping board and hold them with one hand by their heads. Carefully peel the asparagus with a vegetable peeler from top to bottom. Turn the asparagus and peel it until you have removed every inch of the tough skin.
    Another plateful of nostalgia for me: boiled white asparagus with shrimp salad... Belgian top notch delicacies and a definite must try!
  2. Once you have peeled all the asparagus, chop off the bottom parts if they are dried out. Fill a large casserole with tap water and bring it to a gentle boil. Season with a pinch of salt. Add the asparagus and cook them for 7 to 8 minutes (depends how thick they are) until tender. Keep an eye on them, asparagus overcook easily.
    Another plateful of nostalgia for me: boiled white asparagus with shrimp salad... Belgian top notch delicacies and a definite must try!
  3. In the meantime transfer the shrimp to a small mixing bowl and add the freshly chopped parsley.
    Another plateful of nostalgia for me: boiled white asparagus with shrimp salad... Belgian top notch delicacies and a definite must try!
  4. Stir well. Then add the mayonnaise and the cream. Season with a good pinch of pepper and salt.
    Another plateful of nostalgia for me: boiled white asparagus with shrimp salad... Belgian top notch delicacies and a definite must try!
  5. Stir the shrimp salad well. Check the seasoning and add extra pepper or salt to taste if necessary. Put the shrimp in the fridge for later. Once the asparagus are tender, immediately drain them and divide them over plates. Garnish with the shrimp salad. Finish with a sprinkle of freshly ground black pepper. Serve warm.
    Another plateful of nostalgia for me: boiled white asparagus with shrimp salad... Belgian top notch delicacies and a definite must try!