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  1

  Wash the white asparagus, peel it, and cut off the older part of the root. Then cut into 4 to 5 cm pieces. When peeling, hold the head of the asparagus with your hands and peel downwards. This way you won't peel off the skin on the asparagus tips, because the tips are relatively tender and don't need to be peeled without being cooked.

• 

  2

  Add a little salt and oil to the pot and bring to a boil. Then add the sliced ​​white asparagus. Cover the pot and cook for 5 minutes.

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  3

  After cooking the asparagus, use a large bowl to connect the drain basket, pour the asparagus into the basket and drain. Do not throw away the water used to cook the asparagus.

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  4

  After the pot is hot, turn to low heat and turn yellowPour the oil into the pan and melt. Then add a tablespoon of flour and stir-fry, stirring quickly with a spatula to prevent it from sticking to the pan.

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  5

  After the flour and butter are evenly mixed, add an appropriate amount of water for cooking asparagus, stir, and bring to a boil over high heat. Add a pinch of freshly ground sea salt and freshly ground pepper.

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  6

  Add the chopped mushrooms and bring to a boil.

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  7

  Pour in about 20ml of white wine.

• 

  8

  Add about 15ml of whipping cream.

• 

  9

  Pour in appropriate amount of shrimp and bring to a boil.

• 

  10

  Pour in the cooked white asparagus and bring to a boil.

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  11

  Complete✅

Tips

1. When peeling asparagus, hold the head of the asparagus with your hands and peel downwards. This way you won't peel off the skin on the asparagus tips, because the tips are relatively tender and don't need to be peeled without being cooked.
2. Keep the water used to cook the asparagus and do not throw it away. It will be used to make the thick soup later.
3. When frying flour with butter, use low heat and stir quickly with a spatula to prevent the pot from sticking.