Asparagus, crayfish and shrimp bisque Recipe

Boil 20 and peel 18 crayfish

Peel 2 white asparagus. Cover them just in water, bring to the boil, then boil for 3 mins. Shut down the heat and leave (under the lid) for 7 mins. Then drain and rinse under cold water to stop the cooking process

Cut them in 4 pieces

Reduce 500 ml shrimp stock, add brandy and some double cream to create a nice thick bisque

Serve as shown with some dill

from simple food, looking good
Asparagus, crayfish and shrimp bisque Recipe