Asparagus Salad with Shrimp

Ingredients

• 1 chicory
• 1 bowl arugula
• 400 g frozen asparagus
• 3 tbsp white wine vinegar
• 6 tbsp Olive oil
• 2 tsp cane sugar
• 2 tbsp chopped parsley
• 4 kiwis
• 2 onions (chopped)
• 2 tbsp sunflower oil
• Salt
• freshly ground pepper
• 30 g chutney (or curry relish)
• 1 Garlic clove
• 500 g frozen shrimp tails

Instructions

1. 1.

   Remove the chicory stems, wash thoroughly and dry. Wash and trim the arugula, dry carefully, and set aside.

2. 2.

   Place asparagus in a pot of boiling salted sugar water, cover, and let it simmer on low heat for about 20 minutes. Meanwhile, dissolve cane sugar in vinegar, add parsley, stir in olive oil, and season with salt and pepper. Once the asparagus is tender, remove from the water and cool in the dressing.

3. 3.

   Peel kiwis and dice into very small cubes. Peel onions and finely chop. In a pan with hot sunflower oil, sauté onions, then add kiwis and chutney; let simmer for about 5 minutes until slightly reduced. Season with salt and pepper.

4. 4.

   Peel garlic and finely chop. Sauté shrimp in a pan with 1 tbsp hot oil for 3–4 minutes, add garlic and cook briefly more. Remove from heat and let the shrimp rest in the pan to finish cooking. Season with salt and pepper. Take asparagus out of the dressing and arrange on plates. Drizzle remaining dressing over arugula and chicory.

5. 5.

   Arrange chicory and arugula on plates, lay asparagus on top, then add hot shrimp and kiwi-chutney topping. Serve the asparagus salad warm.