Green Asparagus, Shrimp and Sugar Snap Pea Salad

Ingredients

• 300 g farfalle
• Salz
• 400 g green asparagus
• 150 g sugar snap peas
• 1 ripe Avocado
• 300 g cooked shrimp (ready‑to‑eat)
• 300 g plain yogurt
• 0.5 untreated lemon (juice)
• 2 tbsp olive oil
• Pepper (freshly ground)
• 1 tbsp dill sprigs

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and let it dry well.

2. 2.

   Peel the lower third of the asparagus, trim the woody ends and blanch the spears in boiling water with a pinch of salt for 8–10 minutes. Drain, rinse with cold water, let them dry and cut into 3‑cm pieces. Wash the sugar snap peas, trim the ends and blanch for 2–3 minutes, cool, drain and cut diagonally in half. Cut the avocado in half, remove the pit, gently squeeze the flesh out of the skin and dice into bite‑size cubes. Rinse the shrimp, pat dry and mix with the remaining salad ingredients.

3. 3.

   Whisk the yogurt with olive oil and lemon juice, season with salt and pepper, then fold in the dill sprigs and combine with the salad. Arrange on small bowls and serve immediately.