Spice up your dinner plans. Boursin Black Pepper Cheese adds bold flavour to the large, plump shrimp, and crisp asparagus lightly swimming in a cream sauce and topped off with lemon zest. So good and so, so easy—you’ll want to make it every night.
View the Ingredients List
Level medium
Prep time 10 min
Cook time 10 min
Total time 20 min
Tip
Don’t have any shrimp on hand? Use thinly sliced chicken breast instead. You can also replace the asparagus with French beans, blanched for 2 minutes in boiling, salted water.
1 box of Boursin Black Pepper Cheese
500g large shrimp (31/35 count), shelled and deveined
500g green asparagus
2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons olive oil
Juice from 1 lemon and zest from same lemon
Sea salt
1/2 box of Boursin Black Pepper Cheese
250g large shrimp (31/35 count), shelled and deveined
250g green asparagus
1 tablespoons heavy cream
1/2 tablespoon butter
1 tablespoons olive oil
Juice from 1 lemon and zest from same lemon
Sea salt
Boursin Black Pepper
