Shrimp Skewers with Leafy Salad and Asparagus

Ingredients

• 800 g green asparagus
• Salt
• Pepper
• 1 EL lemon juice
• 2 EL rapeseed oil
• 1 chicory
• 250 g cleaned salad (Lollo Rosso, Lollo Bianco)
• 50 g arugula
• 100 g cherry tomatoes
• 1 EL lemon juice
• 3 EL rapeseed oil
• Salt
• Pepper
• 1 EL finely chopped chives
• 400 g shrimp (skewered on 4 sticks)
• Salt
• Pepper
• 1 Garlic clove
• 1 EL finely chopped parsley
• 1 EL Rapeseed oil

Instructions

1. 1.

   Wash the asparagus, trim the lower ends and peel only the lower part of the stalks thinly. Place the asparagus in a suitably large pot with enough lightly salted, sparkling boiling water to just cover them. Simmer gently at medium heat for 15-20 minutes depending on thickness. Do not overcook. Remove, shock in cold water and drain well. Cut the stalks into pieces about 3‑4 cm long. Whisk lemon juice, oil, salt and pepper into a dressing and marinate the asparagus pieces.

2. 2.

   Separate chicory leaves, wash with cleaned salads and drain thoroughly. Wash cherry tomatoes, remove stems and halve them.

3. 3.

   Whisk the dressing ingredients together in a bowl.

4. 4.

   Arrange salad components on plates and drizzle with dressing, then distribute the marinated asparagus over it.

5. 5.

   Heat oil in a non‑stick pan. Add minced garlic and seasoned shrimp skewers, sear briefly each side, sprinkle with parsley, and place the skewers on top of the salad.