Peel the white asparagus. Place them on a clean chopping board. Hold them with one hand by their heads. Peel the asparagus with a vegetable peeler from top to bottom. Turn the asparagus as you go. Keep peeling it until you have removed all of the tough skin.

Then chop off the drier bottom part. Fill a large and wide pan with water. Bring it to a gentle boil. Season with some salt. Add the asparagus. Cook them for 7 to 8 minutes until tender. Don't overcook them.

In the meantime transfer the shrimp to a small bowl. Add the chopped parsley.

Stir well. Then add the mayonnaise and cream. Season with pepper and salt.

Stir the shrimp salad. Check the seasoning. Add pepper or salt to taste. Put the shrimp in the fridge for now. Once the asparagus are tender, drain them and divide them over plates. Top with the shrimp salad. Finish with a sprinkle of black pepper. Serve warm.