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4 servings

  • 1 kg asparagus green
  • 10 g butter
  • 1 pinch sugar
  • dressing
  • 2 tablespoons Sherry vinegar or red wine vinegar
  • 1 shallot chopped
  • salt, pepper
  • 1/2 bunch chive chopped
  • 2 tablespoons nut oil
  • 2 tablespoons sunflower oil
  • 150 g mature Emmentaler AOC cut into very thin slices
  • 100 g shrimps cooked

  • Wash asparagus, peel lower third and tie asparagus with kitchen thread. Add butter and sugar to salted water and cook asparagus until almost done (about 10-15 minutes).
  • Mix all ingredients for the dressing. Remove asparagus from brew, let drip off on paper towel and cut off tips for the salad. The remaining parts may be used for a soup.
  • Arrange asparagus with slices of cheese and shrimps on plates and drizzle with dressing.