Asparagus-Carrot Salad with Shrimp

Ingredients

• 400 g green asparagus
• 2 medium carrots
• Salt
• black pepper (ground)
• pinch of sugar
• 2 tbsp spring onion rings
• 2 tbsp vinegar
• 6 tbsp Olive oil
• 1 tbsp Lemon Juice
• 12 large shrimp, pre-cooked

Instructions

1. 1.

   Wash the asparagus, peel the lower third and trim the woody ends. Peel the carrots. Slice both asparagus spears and carrots lengthwise into thin strips using a vegetable peeler or mandoline. Boil in salted water with a pinch of sugar until tender, then drain, shock in cold water and let dry.

2. 2.

   Whisk together salt, pepper, vinegar and 4 tbsp oil; toss the asparagus and carrots with this dressing. Stir in spring onions and cover for 15 minutes to marinate.

3. 3.

   Heat the remaining oil in a pan over medium heat and sauté the shrimp for about 1–2 minutes until pink, seasoning with salt, pepper and lemon juice.

4. 4.

   Plate the asparagus salad and top with the shrimp; serve immediately.