Asparagus Tomato Salad

Ingredients

• 1 lemon
• 1 Red Onion
• 1 bunch dill
• 200 g Cherry tomatoes
• 150 g pre‑cooked sea shrimp
• 2 tbsp olive oil
• 1 tsp agave syrup (or honey)
• Salt
• black pepper
• 500 g white asparagus

Instructions

1. 1.

   Squeeze the lemon. Peel and slice the onion into thin strips. Wash, dry, shake off excess water and chop the dill. Rinse and halve the tomatoes. Combine lemon juice, onions, dill, tomatoes with shrimp, oil and agave syrup in a bowl. Season with salt and pepper and mix well.

2. 2.

   Wash the asparagus and peel thoroughly with a vegetable peeler. Trim the woody ends and slice the stalks at an angle into wedges, leaving the tips whole.

3. 3.

   Bring a large pot of salted water to a boil and cook the asparagus for 4–5 minutes until firm yet tender.

4. 4.

   Drain the asparagus in a colander and let it dry well.

5. 5.

   Add the warm asparagus to the remaining ingredients and mix thoroughly. Let stand for 3 minutes, adjust seasoning with salt and pepper, then serve.