Non-traditional asparagus starter

Asparagus are easily overcooked; the secret is to boil them shortly and keep them in the hot water for another 10 min. This way they’ll slowly get rare but keep their bite. Nowadays you can buy your asparagus shelled or still in its skin. There is usually no change in quality as long as the asparagus are laid down in water and of course it’s a lot easier since you don’t need to peel the skin of yourself. If you do need to peel the skin of the best way to do this is with a special peeler. Cut of the bottom of the asparagus and peel them with the peeler. Put them in a large pan, large enough so that they can lay down flat, with some water.

Put the asparagus on the stove. Once the water boils, let them boil for 5 minutes. After that you turn off the stove but you leave the asparagus in the hot water for another 10 minutes with the lid on top.

Put a frying pan on the stove. Add some butter. Once the butter is melted. Add the shrimps. Fry the shrimps for approx.. 5- 10 minutes. Add some pepper.

Cut the avocado in half.  Take out the seed and use a spoon to take out the avocado meat. Usually I blend everything in my blender but you can also use a fork to mash the avocado. Squeeze the lime. Add the cooking cream and the lime juice to the avocado. Mash everything well with your blender or by hand. Stir everything and add some salt and pepper.

Rinse down the asparagus and start decorating the plates. Start with a big spoon of avocado cream, spread it out a bit and put the asparagus on top. Finish off with two shrimps.