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🍽️ Warm Asparagus Salad with Shrimp

302 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 400 g white asparagus
• 100 g arugula (1 bunch)
• 320 g shrimp (headless and peeled; 8 shrimp)
• 1 clove garlic
• 8 sprigs chervil
• 0.5 lemon
• 2 tbsp rapeseed oil
• salt
• pepper
• 150 ml Mediterranean vegetable broth
• 1 pinch sugar
• 1 tbsp walnut oil
• 1 whole grain baguette (300 g)

Instructions

1. 1. Wash the green asparagus, peel the bottom third, and cut off the woody ends. Wash the white asparagus, peel it completely, and also remove the woody ends.
2. 2. Cut both types of asparagus diagonally into pieces about 3 centimeters long. Clean the arugula, wash it, spin it dry, and remove any thick stems.
3. 3. Rinse the shrimp, pat them dry with kitchen paper, and halve them lengthwise. Remove the black intestinal veins using the tip of a sharp knife.
4. 4. Peel the garlic clove and gently crush it with the flat side of the knife.
5. 5. Wash the chervil, shake it dry, and pluck off the leaves. Squeeze the lemon.
6. 6. Heat the rapeseed oil in a large non-stick pan. Fry the asparagus and garlic in it over high heat, turning frequently. Season with salt and pepper.
7. 7. Add the vegetable broth and let it reduce for 4 to 5 minutes. Add the shrimp and cook everything, stirring, over medium heat for another 2 minutes.
8. 8. Season the asparagus and shrimp mixture with lemon juice, salt, pepper, and coconut blossom sugar. Toss in the arugula, walnut oil, and chervil, and serve while still warm. Slice the baguette and serve it alongside.

Nutrition per serving

• kcal: 302
• Protein: 24 g · Fett/Fat: 10 g · Carbs: 28 g