Asparagus cocktail with prawns

Name: Asparagus cocktail with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g green asparagus; 7-10 Tbsp Salt; 1 small onion; 2 Garlic cloves; 500 g shrimps ready to cook, without head and shell; 6 TABLESPOONS Oil; 7-10 Tbsp black pepper; 1 orange pepper; 4 TABLESPOONS white balsamic vinegar; 1 pinch Sugar; 7-10 Tbsp Chervil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g green asparagus
7-10 Tbsp Salt
1 small onion
2 Garlic cloves
500 g shrimps ready to cook, without head and shell
6 TABLESPOONS Oil
7-10 Tbsp black pepper
1 orange pepper
4 TABLESPOONS white balsamic vinegar
1 pinch Sugar
7-10 Tbsp Chervil

Directions

1
Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces. Cook in boiling salted water for 8-10 minutes. Peel onion and garlic. Cut garlic into thin slices.
2
Dice onion very finely. Wash the prawns, dab dry. Heat 1 tablespoon of oil with the garlic in a frying pan, fry the prawns on each side over medium heat for about 2 minutes. At the end of the frying time, add the onion.
3
Season with salt and pepper. Clean, wash and cut the peppers into strips. Whisk vinegar, salt, pepper and sugar. Stir in 5 tablespoons of oil in a thin stream. Mix all salad ingredients, season again.
4
Divide into glasses and season to taste with salt and pepper. Garnish with chervil.