Asparagus Cucumber Salad with Shrimp

Ingredients

• 12 large shrimp (prepped, peeled)
• 1 tbsp Pesto verde
• 1 tbsp oil
• 1 cucumber
• 300 g green asparagus
• 1 handful lamb's lettuce
• 1 handful green beans
• bean sprout greens (and bean shoots for garnish)
• 200 g yogurt
• 100 ml heavy cream
• 100 ml sour cream
• Salt
• Pepper
• 1 tsp fresh dill (torn)

Instructions

1. 1.

   Rinse the shrimp under cold water, pat dry and marinate with pesto. Wash the cucumber, halve or quarter it, and slice into long strips. Peel the lower third of the asparagus if needed; trim the beans and cook both with the asparagus in plenty of salted water for 6‑8 minutes until al dente, then shock with cold water. Shake the lamb's lettuce dry. Combine all ingredients and arrange on plates.

2. 2.

   Heat oil in a pan and gently cook the shrimp over low heat.

3. 3.

   Mix all dressing ingredients together, season to taste. Arrange three shrimp on each salad plate, drizzle with dressing and serve.