Asparagus Bowl with Shrimp and Avocado

Ingredients

• 250 g Cherry Tomatoes
• 80 g arugula (1 bundle)
• 1 Garlic clove
• 30 g parmesan cheese (30% fat in the product)
• 700 g green asparagus
• 2 tbsp olive oil
• Salt
• Pepper
• 500 g jumbo shrimp (prepped, head and shell removed)
• 0.5 lemon (juice)
• 2 Avocados

Instructions

1. 1.

   Wash tomatoes and halve them. Wash arugula and pat dry. Peel garlic and chop it. Grate parmesan coarsely. Wash asparagus, cut off woody ends and peel the lower third. Cut asparagus into 5 cm pieces.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté asparagus while turning for about 5 minutes over medium heat. Season with salt and pepper and remove from pan.

3. 3.

   Pat shrimp dry and wipe them. Heat remaining oil in the pan. Cook shrimp, turning occasionally, for about 2 minutes over medium heat. Add garlic and cook another 2 minutes. Season shrimp with salt and pepper and drizzle with lemon juice.

4. 4.

   Halve avocados, remove pits, lift flesh out of skin and slice. Arrange all ingredients in bowls and sprinkle with parmesan before serving.