P2 Shrimp Alfredo over Ribboned Aspargus

P2 Shrimp Alfredo over Ribboned Aspargus

100g  Asparagus Ribbons
20g    Alfredo Sauce
80g    Cooked Shrimp


Using a vegetable peeler or asparagus peeler (even better) to make thin ribbons of asparagus, running lengthwise down the stalk. Blanche them in salted boiling water for 4-5 minutes, strain, and set aside on a plate.
I use precooked, deshelled, deveined shrimp in the 61-70/per 2lb size. Heat your shrimp and top the asparagus with it. Gently heat the alfredo sauce to luke warm, because too hot will cause it to separate and curdle. Top the shrimp and asparagus with sauce and enjoy!