Salad with green asparagus and shrimp

Ingredients for 4 servings:

• 30 g sesame seeds
• 800 g asparagus, green
• 320 g shrimp(s) (frozen), raw
• 2 cloves garlic
• 400 g cherry tomatoes
• ¼ tsp chili flakes
• 8 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 tbsp balsamic vinegar, lighter
• 2 tbsp honey
• 4 tbsp sesame oil
• 250g mozzarella

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Toast the sesame seeds in a pan until golden brown, then set aside. Wash the asparagus, trimming off the bottom end and peeling the lower third. Then cut into 3-4 cm long pieces and cook in boiling water for about 3 minutes, then drain. Wash and dry the thawed shrimp. Peel the garlic and press or finely grate it. Wash and halve the cherry tomatoes. Mix the garlic, chili flakes, and half of the soy sauce to make a marinade. Mix the shrimp with the marinade and let it stand for a short time. Heat vegetable oil in a pan and sear the shrimp until crispy. Then remove from the pan. Mix the remaining soy sauce, balsamic vinegar, honey, and sesame oil to make a dressing and season with pepper. Mix all the ingredients (don’t forget the mozzarella) with the dressing and let it stand for a short time. Arrange on a plate and serve sprinkled with the toasted sesame seeds.