Fried asparagus salad with feta, tomatoes and shrimp skewers

Ingredients for 4 servings:

• 1 kg asparagus, green
• 300 g cherry tomatoes
• 80 g pine nuts (alternatively walnuts), chopped
• 120 g feta cheese
• 2 tbsp butter
• 2 tbsp oil
• 12 shrimp(s)
• 6 tbsp balsamic vinegar, lighter
• 4 tbsp olive oil
• 2 tsp mustard
• 2 tsp honey
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

delicious – easy – quick

Wash the asparagus, peel the bottom half, and trim off the woody ends. Cut the stalks diagonally into approximately 5 cm long pieces. Heat butter and 1 tablespoon of oil together in a pan and fry the asparagus all over over medium heat for about 8 minutes, then transfer to a bowl. Halve the cherry tomatoes, dice the feta, and add both to the asparagus. Toast the pine nuts in a hot pan without fat until they begin to smell fragrant, then add them to the bowl. For the dressing, bring the balsamic vinegar to a boil and cook for about 1-2 minutes. Mix the honey and mustard with the balsamic vinegar. Peel and finely chop the garlic clove, add it to the dressing, and season with salt and pepper. Mix the dressing with the salad and adjust the seasoning if desired. Arrange the shrimp on four wooden skewers, lightly season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the shrimp skewers until translucent. Arrange the salad on plates and garnish with a shrimp skewer. The salad tastes best while still lukewarm. 650 kcal per serving.