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Asparagus Vichyssoise with Shrimp Salad

Michael Symon
  • 120 minutes
  • Serves

INGREDIENTS

1 lb

Shrimp, medium

1

bunch Asparagus

1

Bay leaf

1

Bibb lettuce

2

Leeks

1

Lemon, zest and juice

2

Lemons

4

Parsley, stems

1

bunch Reserved asparagus tops

4

Russet potatoes, medium small

1

Tarragon

2 tbsp

Tarragon

4 cups

Chicken broth

2 tbsp

Dijon mustard

2

Kosher salt and freshly ground black pepper

1/4 tsp

Nutmeg

1 tbsp

Peppercorns, black

7 1/3 tbsp

Olive oil

3 tbsp

Butter

1/2 cup

Heavy cream