Recipe: Asparagus Bundles with a Seafood Touch

Name: Asparagus Bundles with a Seafood Touch
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: Asparagus Bundles For 4 people:; 2 grated carrots; 1 green apple cut into small dice; A few surimi sticks cut into strips; About a dozen cooked large shrimp cut into pieces but reserve a few whole ones for decoration; 2 hard-boiled eggs cut into strips; About twenty small white asparagus spears per person; Vinaigrette made with olive oil, balsamic vinegar, salt, pepper

By AFTouch-Cuisine 5/5 (2 reviews)

Recipe Asparagus Bundles with a Seafood Touch - Chef recipe — Photo: Aftouch-cuisine

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

A simple improvised recipe that is both light and refreshing

Ingredients for 4 servings

Adjust for

servings

Asparagus Bundles For 4 people:

2 grated carrots
1 green apple cut into small dice
A few surimi sticks cut into strips
About a dozen cooked large shrimp cut into pieces but reserve a few whole ones for decoration
2 hard-boiled eggs cut into strips
About twenty small white asparagus spears per person
Vinaigrette made with olive oil, balsamic vinegar, salt, pepper

Step-by-step directions

1 Cook your asparagus for 10 minutes in boiling salted water.

2 Mix carrots, apples, surimi, shrimp, eggs and season with vinaigrette.

3 Take pastry rings about 6 cm high, arrange the asparagus spears side by side around the perimeter of the ring then fill with the mixture.

4 Gently remove the ring and tie everything together with a blade of chives or a strip of leek.

5 Decorate the top with 1 or 2 whole shrimp and serve with extra vinaigrette for the asparagus.

Chef Patrick's Comment

You may prefer green asparagus tips instead of white ones and crab meat instead of surimi.

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Wine Pairing

Condrieu Rhône Valley

Explore all French wines ›

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Did you know?

Which French chef was the first to earn three Michelin stars with a restaurant serving only traditional regional French cuisine?

Jean Delaveyne (Le Caméléon) Guy Thivard (La Maison Troisgros) Paul Haeberlin (Auberge de l'Ill)

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