Monday, August 14, 2017

Cookbook Countdown #20: Asparagus with shrimp and dill (fennel fronds)

I have shrimps, asparagus but no dill so used fennel fronds instead.
Diana's method of cooking the asparagus is by way of a special asparagus cooking pot, I used a smallish pot from my thermal pot, standing the asparagus upright in an inch of water, hence 'steaming' them for about four minutes. Remove from pot, drained and patted dry with kitchen towel. No special pot required!  The shrimps are to be 'gently warmed in the fennel infused butter' in frying pan until opaque ie cooked, seasoned with salt and pepper.  Spoon shrimps and butter sauce over the plated asparagus. Delightful!
Asparagus with shrimp and fennel fronds
from page 27 of:
Diana Henry's a change of appetite, where healthy meets delicious!
 ~*~
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 
                                        

2 comments:

kitchen flavours said...

Wow, what a pretty delicate dish! Looks so fresh!

Zosia said...

What a lovely dish Emily and it sounds delicious.