Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Claus Meyer > Boiled asparagus with shrimp, smoked cheese (rygeost) whip, and herbs
  • img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Claus Meyer > Boiled asparagus with shrimp, smoked cheese (rygeost) whip, and herbs
  • Boiled asparagus with shrimp, smoked cheese (rygeost) whip, and herbs
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...Loading...
    By Claus Meyer

    Boiled asparagus with shrimp, smoked cheese (rygeost) whip, and herbs

    Print Friendly
    Share
    Print Friendly
    Servings: 4

    PREPARATION:

     
    • 1

      Peel the asparagus, breaking off the lower stems to ensure that only the tender part is left.

    • 2

      Boil up a pot of salted water and cook the asparagus for 2-3 minutes depending on their thickness.

    • 3

      Remove the asparagus, chill immediately in cold water to avoid over-cooking.

    • 4

      Season the shrimp with salt and pepper. Sprinkle the asparagus slightly with sugar.

    • 5

      Add the smoked cheese whip in small dabs, and then garnish with the chopped herbs.

    Print Friendly
    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 4

    PREPARATION:

     
    • 1

      Peel the asparagus, breaking off the lower stems to ensure that only the tender part is left.

    • 2

      Boil up a pot of salted water and cook the asparagus for 2-3 minutes depending on their thickness.

    • 3

      Remove the asparagus, chill immediately in cold water to avoid over-cooking.

    • 4

      Season the shrimp with salt and pepper. Sprinkle the asparagus slightly with sugar.

    • 5

      Add the smoked cheese whip in small dabs, and then garnish with the chopped herbs.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes