Summary

Ingredients

• 1 kg asparagus, peeled
• 1 kg potato (s), young
• 4 tablespoon salad cream (Miracle Whip Balance)
• 150 g yourt
• 1 tablespoon lemon juice
• 1 tablespoon dill
• salt
• pepper
• 200 g North Sea shrimps

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Instructions

1. Cook the asparagus for 10-12 minutes.
2. Cook young potatoes in their skins for about 15-20 minutes.
3. Mix the yoghurt, lemon, dill, salt and pepper into a sauce, fold in the shrimp, asparagus and potatoes and let it steep for 1 hour.