Asparagus Shrimp Salad
Prep: 35min
|
Servings: 2
|
Cook: 18min
A fresh asparagus and shrimp salad with a creamy yogurt dressing. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg white asparagus
- Salt
- 1 tsp butter
- 0.5 tsp Sugar
- 80 g mustard pickle
- 3 hard‑boiled eggs
- 125 g shrimp (pre‑cooked)
- 150 g yogurt
- 3 tbsp heavy cream
- 2 tsp mustard
- pepper (ground)
- nutmeg
- sugar
Instructions
-
1.
Wash the asparagus, peel thoroughly and trim the ends. Cook the asparagus in lightly salted water with butter and sugar for about 18 minutes until al dente.
-
2.
Drain the mustard pickles and slice them. Peel the eggs and cut into rounds.
-
3.
Whisk the yogurt with heavy cream and season with mustard, salt, pepper, nutmeg, and sugar; taste and adjust.
-
4.
Combine the salad ingredients with the dressing and let it rest briefly. Serve with toasted bread slices.
