White Asparagus Rose Pepper Salad

Cut off the base of the white asparagus and peel it off with a peeler. Add white asparagus, the skin and the cut-off roots in a pinch of salted water and boil for about 10 minutes. The bamboo skewer sticks to the point of boiling it. Leave to cool while still in the pot.

Once it cools to room temperature, transfer the white asparagus to a batter, add the broth to allow half to soak, and pour the batter in ice water to cool.

Make rose pepper dressing. Add the seasonings to a bowl and mix. Pink peppers will smell if you crush them with a knife before adding them. Chop the petals to edible mini roses.

Cut the white asparagus diagonally into three equal parts, pour salt and lemon juice into a bowl. Place the boiled shrimp on top and pour in rose pepper dressing.

Topped with edible mini rose petals to your liking.