Summary

Ingredients

• 400 g asparaus, white, peeled
• salt and pepper
• sugar
• 200 g pineapple, fresh, diced
• 200 g shrimp (s), cooked
• 1 cup crème fraîche
• 1 ½ tablespoon chili sauce
• 0.5 teaspoon ½ curry
• 1 tablespoon whiskey (optional)
• 2 tablespoon parsley, smooth, freshly cut

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Instructions

1. Cook the asparagus in boiling salted water with a little sugar until al dente, allow to cool and cut into pieces approx. 3 cm long. Mix with pineapple and prawns in a bowl.
2. Mix the crème fraîche with the chilli sauce, whiskey and parsley and season with salt, pepper and curry to taste. Gently mix the dressing with the ingredients in the bowl and let the cocktail steep for at least 30 minutes. Season again to taste before serving.