Fjord shrimps with fried green asparagus, hazelnut,  cream cheese
4 people
200 g freshly peeled fjord shrimps
16 green asparagus
2 tbsp. olive oil
25 g hazelnuts
1 handful of nasturtium

Crack the bottom of the asparagus and throw it out, rinse the asparagus in a cold water and let them drip off thoroughly. Heat a pan, add some oil and fry the asparagus on high heat for ½-1 min so they get a little “burnt” tones and color, but are still very crispy and fresh.
Season with sea salt and freshly ground pepper, remove the asparagus from the pan.
Put a spoonful of cream cheese on 4 plates, arrange the asparagus on top of the cream cheese, sprinkle with freshly peeled fjord shrimps, chopped hazelnuts and , drizzle with a little olive oil, sea salt and freshly ground pepper and nasturtium on top.
Serve as an appetizer or starter with good bread.

Cream cheese
100 g fresh cheese
1 dl. yogurt natural
1 tsp. acacia honey
½ organic lemon
salt and freshly ground pepper

Put cream cheese and yogurt in a bowl, add honey, finely grated zest and lemon juice and mix well into a smooth cream, season with salt and pepper.