Fine asparagus salad with shrimps & sesame

Name: Fine asparagus salad with shrimps & sesame
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g white asparagus; 200 g mangetout or; 7-10 Tbsp frozen peas; 7-10 Tbsp salt, pepper, some sugar; 150 g cherry tomatoes; 7-10 Tbsp Frisée or lettuce; 1 tablespoon (15 g) Sesame; 1 small onion; 3 TABLESPOONS Lemon juice; 1 TABLESPOON White wine vinegar; 4 TABLESPOONS Sunflower oil; 8 raw prawns; 7-10 Tbsp (without head, about 200 g); 1 TABLESPOON Garlic butter

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g white asparagus
200 g mangetout or
7-10 Tbsp frozen peas
7-10 Tbsp salt, pepper, some sugar
150 g cherry tomatoes
7-10 Tbsp Frisée or lettuce
1 tablespoon (15 g) Sesame
1 small onion
3 TABLESPOONS Lemon juice
1 TABLESPOON White wine vinegar
4 TABLESPOONS Sunflower oil
8 raw prawns
7-10 Tbsp (without head, about 200 g)
1 TABLESPOON Garlic butter

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Clean and wash the mangetouts. Cook the asparagus in boiling, slightly salted water for about 10 minutes. Cook the pods for the last 3 minutes. Drain vegetables
2
Clean and wash the tomatoes and lettuce. Halve the tomatoes and pluck the lettuce into bite-sized pieces. Roast sesame without fat. Peel and finely dice onion
3
Mix lemon juice, vinegar, onion, salt, pepper and sugar. Fold in the oil. Arrange sugar snap peas, tomatoes, asparagus and frisée on 4 plates, drizzle with marinade
4
Shrimps loosen, cut at the back and remove the intestines. Fry in hot butter for 2-3 minutes. Season. Arrange on the salad. Sprinkle with sesame seeds
5
Drink: cool white wine