Starter with white asparagus
Impress your guests with this easy and tasty appetizer. Hotel Koldingfjord's chefs love asparagus. It's tasty, healthy, cheap and easy to work with.
The recipe is for four people.
ingredienser
8 pieces white asparagus
200 g peeled prawns (available at the fishmonger)
100 g butter
1 shallot
1 dl crème fraîche 38%
1 organic lemon
1 cup cress
1 piping bag
Salt & pepper
Course of action
Peel your asparagus, snap them at the base and set them aside.
Tip: The peels can be saved for an asparagus soup.
Whisk together the crème fraîche, finely chopped shallot, lemon zest, juice of ½ lemon, salt and pepper and place in a piping bag. Then refrigerate.
Season the shrimp with lemon juice, salt and pepper.
Steam the white asparagus in water with butter and salt for about 3 minutes, until al dente. Then cool at room temperature for 10 minutes.
Arrange the white asparagus at the bottom, drizzle small dollops of the creme fraiche dressing on top of the white asparagus, then top the asparagus with creamed shrimp and cress.
You're welcome!
Hotel Koldingfjord A/S
Fjordvej 154 - 6000 Kolding
+45 75 51 00 00 - hotel@koldingfjord.dk
CVR no 12101899
