Peel the asparagus, breaking off the lower stems to ensure that only the tender part is left.
Boil up a pot of salted water and cook the asparagus for 2-3 minutes depending on their thickness.
Remove the asparagus, chill immediately in cold water to avoid over-cooking.
Season the shrimp with salt and pepper. Sprinkle the asparagus slightly with sugar.
Add the smoked cheese whip in small dabs, and then garnish with the chopped herbs.