Warm Asparagus Salad
A warm asparagus salad where shrimp add delicacy to the elegant green and white asparagus mix – they also provide 40 % of the daily iodine requirement.
Ingredients
- 400 g green asparagus
- 400 g white asparagus
- 100 g arugula (1 bundle)
- 320 g shrimp (headless and shell removed; 8 shrimp)
- 1 Garlic clove
- 8 stalks dill
- 0.5 lemon
- 2 tbsp Rapeseed oil
- Salt
- Pepper
- 150 ml Mediterranean vegetable broth
- a pinch sugar
- 1 tbsp walnut oil
- 1 whole‑grain baguette (300 g)
Instructions
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1.
Wash the green asparagus, peel the lower third and trim off the woody ends. Wash the white asparagus, peel thoroughly and also remove the woody ends.
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2.
Cut both types of asparagus diagonally into 3 cm long pieces. Clean, wash, dry, and spin the arugula; discard thick stems.
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3.
Rinse the shrimp, pat dry with paper towels, and split them lengthwise. Remove black digestive tracts with a sharp knife.
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4.
Peel the garlic clove and lightly crush it with the blade of a knife.
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5.
Wash the dill, shake off excess water, and pluck the leaves. Squeeze juice from the lemon.
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6.
Heat rapeseed oil in a large non‑stick pan. Sauté the asparagus and garlic over high heat, turning frequently. Season with salt and pepper.
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7.
Add vegetable broth and simmer for 4–5 minutes. Add shrimp and cook for another 2 minutes on medium heat, stirring constantly.
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8.
Season the asparagus‑shrimp mixture with lemon juice, salt, pepper, and coconut sugar. Fold in arugula, walnut oil, and dill; serve warm. Slice the baguette and offer it alongside.
