Fruity asparagus cocktail

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 600 g white asparagus
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS fresh squeezed lemon juice
  • 7-10 Tbsp Sugar
  • 2 Oranges
  • 50 g Salad cream
  • 200 g Schmand
  • 7-10 Tbsp freshly ground black pepper
  • 1 Garlic clove
  • 4 prawns ready to cook (approx. 20 g each)
  • 1 TABLESPOON Oil
  • 250 g Strawberries
  • 50 g Rocket

Directions

  1. 1

    Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Bring plenty of water to the boil. Season with salt, 1 tablespoon lemon juice and sugar. Add the asparagus and cook for about 15 minutes.

  2. 2

    Then pour onto a sieve and drain well. In the meantime peel the oranges so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife.

  3. 3

    Squeeze the parting skin and collect the juice. Mix juice, salad cream and sour cream well. Season to taste with salt, pepper and sugar. Peel garlic and chop very finely. Wash the shrimps, dab dry with kitchen paper and sprinkle with the remaining lemon juice.

  4. 4

    Heat the oil in a small pan and fry the prawns in it over medium heat for about 3 minutes, turning them over. After half the frying time, add the garlic. Then season with salt and pepper.

  5. 5

    In the meantime clean, wash and halve the strawberries. Wash the rocket and drain well. Cut into strips as desired. Mix asparagus, strawberries, oranges and rocket. Pour into 4 glasses and place a shrimp on each.

  6. 6

    Spread orange cream over it. Serve sprinkled with pepper.

Nutrition Facts

KCAL
250 kcal
CARBS
15 g
FATS
16 g
PROTEINS
9 g