Mini Maquis with Asparagus and Shrimp

Ingredients

• 500 g Green asparagus (heads and tips separated, peeled if large)
• 200 g Peeled shrimp (deveined, fresh or frozen (thawed))
• 200 g Fresh cheese (type Mâcon or fromage blanc) (spreadable, lightly seasoned with salt and pepper)
• 100 g Hard cheese (type Comté or Emmental) (thinly sliced for the wrapper)
• 2 c. à soupe Olive oil (for cooking the shrimp)
• 1 pincée Salt
• 1 pincée Ground black pepper

Instructions

1. Prepare the asparagus

   Separate the tips from the stalks. Peel the thick parts if necessary. Reserve the tips to add at the end of cooking.

   Time: PT5M

2. Blanch the asparagus

   Bring a large pot of salted water to a boil. Add the asparagus stalks and cook for 6 minutes. Add the tips and continue cooking for another 4 minutes so the tips stay slightly crisp.

   Time: PT10M

   Temperature: 100°C

3. Cool the asparagus

   Transfer the asparagus to a bowl of ice water for 2 minutes, then drain and place on paper towels.

   Time: PT3M

4. Cook the shrimp

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the shrimp, season with salt and pepper, and cook 2 minutes on each side until they turn pink and opaque.

   Time: PT5M

   Temperature: 180°C

5. Prepare the cheese

   In a bowl, mix the fresh cheese with a pinch of salt and pepper. Spread the cheese onto the slices of hard cheese.

   Time: PT2M

6. Assemble the maquis

   On each slice of hard cheese, place a small amount of fresh cheese, a few pieces of shrimp, and wrap around an asparagus stalk (or tip). Repeat until ingredients are used up.

   Time: PT5M

7. Finishing and serving

   Arrange the mini maquis on a serving platter. Drizzle with a little olive oil and serve chilled.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

12 g

Carbohydrates

5 g

Fat

8 g

Fiber

2 g